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The loin or shoulder of pork that is cured, cooked and dried. It is served thinly sliced for antipasti or on sandwiches or pizza.
(Italian) Salt-cured,sweet fragrant neck pork from northern Italy.
large pork sausage made with various pork parts
Pressed, cooked, boneless pork neck. Also named capocollo in Southern Italy.
cured pork fillet encased in sausage skin
A salted and dried sausage made from the neck or shoulder of pork often used in sandwiches or as an antipasto. It is deep red in color and can be found in both mild and spicy versions.