Variety pack of Capocollo, Prosciutto and Calabrese Salame
Pre-sliced for convenience
Pair with your favorite cheeses and crackers, or make a tasty Italian sandwich
About this item
Daniele's Capocollo is made from the finest cut of pork, the solid muscle between the head and shoulder. It is cured with just the right amount of seasoning and hung to age for up to four months. It's a true staple in any antipasto or Italian sandwich.
Daniele Del Duca Prosciutto is prepared in the United States using the ancient European tradition of dry-curing. After sea salt is applied, the prosciutto is aged for a minimum of nine months. Experts inspect each piece individually to determine when they have reached perfection. The process is lengthy but it ensures that every slice has a consistently sweet—never salty—flavor.
Daniele's Calabrese Salame is a feast of color, aroma and taste. It is dry-cured for up to 120 days. Daniele does not use any inexpensive additives or fillers, such as non-fat dried milk or corn syrup. This traditional method ensures a mouthwatering experience in every bite.
