Pork collar Salame with paprika, white wine, crushed red pepper, black pepper, coriander, and juniper berries.
Sliced and sold in 12 oz packages from about 5lbs whole piece Capocollo.
Play off Capocollo di Dorman's gentle heat by pairing with sweet or sour condiments like pickled veg and fruit preserves.
Slices stay tender between bread for sandwiches, but for a first course, ribbon slices over fresh mozzarella and ripe tomatoes (or roasted red peppers in the off-season) before drizzling with a fruity olive oil.
