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The Find: Nduja, a soft, spreadable salami

It might not sound all that appealing to the uninitiated, but Foster & Dobbs owner Luan Schooler swears by the nduja that the store gets from the San Francisco–based Boccalone Salumeria. “It has the consistency of refried beans, so you can spread it on pizza or just eat it off a spoon,” she says. The relatively small store boasts an eclectic selection of such specialty items, like Ayers Creek and June Taylor sweet jams, flavored Acetorium vinegars from master vinegar-makers, grits from Anson Mills in South Carolina, and risotto-appropriate Vialone Nano rice from Tenuta Castello. Cheeses get particular attention: Pholia Farm’s Elk Mountain ale-washed goat cheese, sheep’s milk Pecorino di Remo, and Up in Smoke maple leaf–wrapped goat cheese from Oregon’s own Rivers Edge Chèvre. Schooler and her husband Tim Wilson, both Bay Area transplants, choose producers that, she says, have “a person who answers the phone when I call.”

Find more in The Food Lovers’ Guide to Portland

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