(C) Daily Kos
This story was originally published by Daily Kos and is unaltered.
 . . . . . . . . . .



Qual è il migliore? Prosciutto contro Capicola [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.', 'Backgroundurl Avatar_Large', 'Nickname', 'Joined', 'Created_At', 'Story Count', 'N_Stories', 'Comment Count', 'N_Comments', 'Popular Tags']

Date: 2023-02-03  

40 years ago, I'd still be grabbing some Oscar Meyer whatever. And for pepperoni, the cheapest. Sliced.

Maturity may pass as sophistication -- knowledge remains elusive.

Prosciutto is dry-cured meat made from the hind leg of a pig. It originated in Parma and San Daniele in northern Italy.

I remember Jeff Smith not so frugally recommending prosciutto. And on Northern Exposure, Adam arguing with Holling, who had violated all things sacred by substituting bacon in one of his recipes.

Capicola, also referred to as coppa, capocollo, is an Italian cured meat made from pork shoulder and neck. It originated in Piacenza in the north of Italy, and in the Calabria region in the south.

I find it, like prosciutto, very delicious -- when warmed up a bit. And yet until I few years ago, it was little more than -- part of a sandwich.

Sea salt is the sole seasoning in prosciutto, which is defined by the nuance of its saltiness. The rub used for capicola, meanwhile, can include a range of spices and flavors, from wine to fennel and red pepper.

The thing about these salamis -- are they more alike than different?

Qual è il migliore? Prosciutto contro Capicola

[END]
---
[1] Url: https://www.dailykos.com/stories/2023/2/3/2151018/-Qual-il-migliore-Prosciutto-contro-Capicola

Published and (C) by Daily Kos
Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified.

via Magical.Fish Gopher News Feeds:
gopher://magical.fish/1/feeds/news/dailykos/