Charcuterie
We offer a range of artisan fermented, air-dried, and cooked charcuterie with an emphasis on provenance,consistency, and quality. Always a crowd pleaser our house-made Charcuterie just might make your day!
“Never eat more than you can lift, it’s hard not to!”
Coppa Seca
Coppa seca is the Boston butt, cured with garlic and chilies. It's rich and supple. It’s fattier and has more intermuscular fat that any other piece of pork. Primarily two varieties from Italy. Coppa from Emilia Romangna, or, Capicola from Calabria. The name Capocolo comes from capo(head) and collo(neck). Outside of Italy, Coppa is traditionally produced in the French island of Corsica.
Description
We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Culinary Advice
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