A selection of cured-meats; bresaola, prosciutto and capocollo.
Bresaola is lean, dry-cured beef with deep flavour and a smooth texture. Artisans season premium beef with herbs and spices, then cure it slowly. The result is tender and subtly spiced with a rich, savoury finish. Enjoy with cheese, citrus, or olive oil.
Capocollo comes from the neck and shoulder of pork. It carries sweet, savoury, and spiced notes with buttery marbling. Each slice brings bold flavour and a tender bite. It pairs well with bread, pickled vegetables, or mozzarella.
Prosciutto comes from the hind leg of pork, cured with only salt and time. Slow drying builds its delicate and intense flavour. Thin slices balance saltiness and sweetness with a silky texture. Serve it on platters, over salads, or wrapped around fruit.
These three meats create a perfect balance of lean, spiced, and buttery flavors. Serve them together on a charcuterie board with crusty bread, olives, pickles, figs, soft cheeses, and a drizzle of extra virgin olive oil.
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