CAPOCOLLO Oysters In the mid-1960s

In the mid-1960s

capocollo is from a different cut of meat

with a bold blue cheese taste that’s perfectly balanced and offset by the sweet wine

Fourme au Moelleux is a fabulous French bleu cheese injected with Vouvray

silky texture that makes them wonderfully versatile to prepare

CAPOCOLLO Oysters In the mid-1960sCapocollo is a seasoned, cured, and thinly sliced cold cut of pork taken from the neck or shoulder. Historical records demonstrate that capocollo has been in production since the early 1800s, but its first origins may go back to somewhere between the 8th and 5th century BC. According to Italian food author Mario Matassa, the production process involves a seasoning marinating, curing, and drying process: First, the producers season the pork meat in a