The
CURE
Nathan Thornburgh
01. PROSCIUTTO DI SAN DANIELE
Hind leg of pork cured in salt for at least eighteen months.
02. LARDO DI COLONNATA
Pork fat seasoned with herbs and spices and cured in Tuscan marble
03. COPPA
Pork shoulder salted and aged for up to one year.
04. MORTADELLA
Emulsified pork speckled with fat, pepper, and pistachio.
05. PANCETTA
Cured, unsmoked pork belly. Eaten raw or cooked crispy.
06. CULATELLO
The heart of the hind leg of a pig, cured in a pig or cow bladder.
07. FINOCCHIONA
Tuscan salami seasoned with fennel and red wine.
08. BRESAOLA
Lean legs of spiced beef air-dried up to four months.