Скачать или смотреть Le Virtu's Salumi

Le Virtu, located at 1927 East Passyunk Avenue in Philadelphia, is now offering their own house-cured salumis. The art of salumi production has been passed down from generations throughout Italy. Le Virtu's Executive Chef Joe Cicala and Sous Chef Massimo Conocchioli have been salting and curing meats for several months now, and are thrilled to unveil the "fruit" of their labor.

Products being served on their Affettati Misti plate include: pancetta; capocollo; duck prosciutto; cotechino; guanciale — pig's cheek; bresaola — dried beef; lonza — like capocollo but leaner, from further down the pig's back; ventricina teramana — spreadable salame from Teramo Abruzzo spiced with garlic, rosemary, garlic and hot pepper; n'duja — spreadable Calabrese style salame spiced with hot pepper; mortadella di Campotosto or coglioni di mulo (mule's balls) — Abruzzese salame with a lard center; cacciatorini — small "hunter style" salami. Coming Soon (still curing): prosciutto; culatello — similar to prosciutto but made from pig shoulder instead of leg.