Hog Heaven III: Porky Transcendence in Berkeley

Alex Hochman

Utah salami love from Creminelli.

​The mesmerizing smell of bacon filled the Fourth Street air in Berkeley on Saturday afternoon, practically begging pedestrians to come inside and join Hog Heaven III, an homage to all that is porky and good. Along with educational demonstrations, including one by local charcuterie legend Victoria Wise, six purveyors sampled out their wares.

You might not associate Utah with artisan salami but Creminelli's salami tartufo was a standout, tasting of summer truffles, though not so much that we forgot we were eating pork. The Notorious H.O.G., a bacon truffle from Oakland's Socola Chocolates, succeeded similarly ― the bacon enhanced the chocolate rather than dominated it. This was the rare bacon sweet that didn't smack of gimmickry.

Alex Hochman

Gobsmack Jamon Iberico from Fermin.

​A tissue-thin slice of the prized Jamón Ibérico de Bellota, from the Spanish ham producer Fermin, literally stopped us in our tracks. Though we tried to savor it, the ham liquefied on our tongues. We quickly got back in line for a second sample. Our favorite bite though? The BLT from Healdsburg's Black Pig Meat Co. Meaty, flawlessly fried bacon and the juiciest heirloom tomatoes had us planning our re-entrance to the gates of Hog Heaven next summer.