Danielle Prosciutto

Writing is all about research and roll-playing the customer point of view. I'm a midwestern of French descent and I don't eat red meat. But I found it very easy to write for this importer of high-end prosciuttos and other Italian meats.

Capocollo
Centuries ago, butchers in northern Italy traditionally selected a cut of pork from between the cap (head) and the collo (upper shoulder), packed it into casings and hung it to cure over the winter. The fine marbling and the passage of time allowed the meat to attain a perfect cure. In the spring, the tourists who came to enjoy the breathtaking beauty of the Tyrolean Alps also indulged in this wonderful delicacy. Daniele continues to make "Coppa" in this same tradition.

(to see the Daniele Prosciutto brochure, contact Chris Radant)