Capocollo is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. It is a whole muscle salume, dry cured and, typically, sliced very thin.
Genoa salami is a strong-flavoured salami moistened with red wine and seasoned with pepper and garlic.
Pickled mushrooms, carrots, pearl onions, Jerkins along side grainy mustard
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Do you make any of the components yourself, like cure the meats or pickle the veggies? It looks delicious!
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