Culatello King Spigaroli in San Francisco Friday January 22nd

The Culatello master from Polesine Parmense makes an unprecedented appearance, for a Whole Hog and Dungeness crab dinner. What this has to with Culatello, which is not allowed to be imported to the U.S., I have no idea....but forza Massimo!!!

Here below is the news brief in the SF Chronicle:

Ham impresario Massimo Spigaroli, a master producer of culatello, a traditional Italian cured meat made from a special breed of pig, will be at Hotel Vitale's Americano Restaurant in San Francisco (8 Mission St.) on Friday for an $85 Crab and Whole Hog Dinner. Spigaroli is obviously in charge of the whole-hog part. The crab segment of the program is to celebrate Dungeness season. And did we mention it's an all-you-can-eat affair?

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/21/DDQ01BKBEU.DTL#ixzz0dHDty8GE