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Move over prosciutto, there’s a new cured meat in town. This melt-in-your-mouth capocollo (“gabagool” to fans of The Sopranos) is aged for three months then dusted with black pepper and coriander. The result is soft, luscious and sliced oh-so-fine. P.S. prosciutto, there will always be room in our hearts, and mouths, for you too.
Tip of the Tongue:
This meat deserves to be the centerpiece of an Italian deli-style sub. Don’t worry it can stand up to the works: red wine vinaigrette, shredded lettuce, tomato, provolone, pepperoncinis.
Pork, Salt, Spices, Red Wine, Celery Juice Powder, Garlic
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