Quote:
Originally Posted by Thief of always
And yes, I like animals alive and not boiled or fried.
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I like both. And I'm half-veggie as well: I have vegetables along with my meat. Who said you can't have the butter
and the money for it?
Italian sausages are generally great, but the best I've had were salsicce di cinghiale (spelling?), made from mixed pig and wild boar meat.
Perhaps some of the Italian members can expand on Coppa and Capicollo. As I've understood, Coppa is made from the occipital crest of a pig, which is airdried for several months. Capicollo would then be the South-Italian variant which is treated in some secret way that I could never know. Either way it tastes divine.