Whole Capocollo. A sight to behold! This fat-laced salumi is from the back of the pig's neck, aged for 3 months, and dusted with black pepper and coriander. With the smooth, thin texture of prosciutto, but a more substantially fatty mouth feel and seasoned flavor, it's the cornerstone of the deli-style Italian sandwich and it provides a warm counterpoint to the more delicately flavored elements on your traditional charcuterie platter.
Capocollo - Whole
Peter Roscini Colman grew up on an organic farm in Vermont and spent summers in Umbria with his babbo’s family. There, he used to "warm up" for lunch at his grandparents' house by eating prosciutto. A lot of prosciutto. He loved it so much he decided he wanted to learn to make it himself. His uncle Franco introduced him to Pepe, who introduced him to Francesco and David. Soon, he was apprenticing with these norcini, the famed butchers of Umbria, who taught him the methods, techniques, and centuries-old traditions of salumi-making.
United States
