Originally from Italy, this meat product is enjoyed cut into thin slices as an appetizer, or to enhance salads and sandwiches. It’s made with the meat found between the hog’s head (capo) and shoulder (collo), seasoned with salt and spices, wrapped in a piece of pork casing, and left to cure for about two months. After this period, the meat acquires a vivid red color, speckled with streaks of visible fat; the taste is reminiscent of smoked meats.