كابوكولو - حار جدًا

The capocollo's lean texture makes it perfect for slicing paper-thin, and the extra heat doesn't overpower the rich, savory flavor. I've been building charcuterie boards with it all week.

The heat builds slowly and lingers just long enough, and the lean texture means it slices clean without falling apart. Put this on a simple board with cheese and bread and it steals the show.

Sliced it thin for a board last night and the dry-cured texture held up beautifully—lean, firm, with that slow-building heat that makes you go back for another piece. It’s become my go-to for when I want something spicy without the grease.