Vermont Salumi - Pre-Sliced Capocollo (3OZ)

Move over prosciutto, there’s a new cured meat in town. This melt-in-your-mouth capocollo is aged for three months then dusted with black pepper and coriander. The result is soft, luscious and sliced oh-so-fine. P.S. prosciutto, there will always be room in our hearts, and mouths, for you too.