Salumi

Capicollo, much like it’s distant cousin mortadella is underappreciated by far too many people. Perhaps it’s because the deli stuff that kids pick out of Italian sandwiches across the U.S. most often resembles a wet piece of ham and has the mouth feel of a leather shoe with stringy laces.  Unfortunately the mass-produced grocery store versions […]

There’s simply nothing better than having a piece of Pancetta readily available as a standard part of your kitchen pantry arsenal. I use it to add flavor to a variety of dishes aside from the usual Spaghetti alla Carbonara recipe. To me, Pancetta is like the older and more mature brother of American bacon. Both […]

My quest to find a decent truffle salame in the United States began about 10 years ago after having a very tasty “Salame al Tartufo” in Italy and another several years later in London. In the last few years there have been several US salame makers hopping on the truffle fad bandwagon that have produced a […]

There are writings dating back to 1719 mentioning the production of “Soppressata” in Southern Italy.  Although there are many types and variations on the name, the “Soppressata di Calabria” is the only Soppressata to have achieved DOP status. DOP certification specifies, among other things, that the pigs used must be born in a region of Calabria, […]