Cheeks, jowl, and snout — some of the most flavourful parts of the pig. Source of guanciale, coppa, and head cheese across European charcuterie traditions.
Select a primal to see its cuts
Cheeks, jowl, and snout — some of the most flavourful parts of the pig. Source of guanciale, coppa, and head cheese across European charcuterie traditions.
Select a primal to see its cuts
Five questions: name the cut, place it on the animal, and say which country calls it that. A new board every day — no sign-up.
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