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Chris Cosentino is the chef of San Francisco-based restaurant Incanto and has started the company Boccalone, which delivers cured meats on a weekly basis. In this video from the Salumi Meat Society, Cosentino shares his "everything but the oink" philosophy, explains the difference between bologna and mortadella ("Bologna is the bastard step-child of mortadella."), and we get an inside look at the factory where the salumi is made. Video after the jump.

Chris Cosentino at Boccalone

[via Eater SF]

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