Daniele Foods make their Capocollo from the finest cut of pork, the solid muscle between the head ("capo") and the shoulder ("collo"). It is cured with just the right amount of seasoning and hung to age for up to 4 months. Available in hot or sweet, our Capocollo is lean and finely marbled. A true staple in any antipasto or Italian sandwich.
Deep in the unspoiled forests of New England, the Dukcevich family is hand-making some of the finest charcuterie in the world. More than three decades ago, the family brought their delicious salumi to America from Northern Italy. It all starts with the hogs, which are raised on American family farms. The pork is then dry-cured for months with basic ingredients like sea salt and coarse pepper, using the same ancient methods passed down through the centuries. Now, they are proud to unveil their locally made line of charcuterie, representing the terroir of New England. Daniele sources meat from small farms in Rhode Island, Massachusetts, and Connecticut. This local line of cured meats was created with the help of chefs at Johnson & Wales University, with students at the Rhode Island School of Design creating the product labels. Try for yourself and learn more about this charcuterie thatís "Made Locally, Enjoyed Globally."
Mild and Hot Varieties Sold Separately.