On Wednesday, July 31, 2013 4:41:21 AM UTC-7, ViLco wrote:
> http://www.huffingtonpost.com/2013/0...n_3187462.html
>
>
>
> Looks like the RFC members from USA will be able to find a lot of
> interesting cured pork meats from Italy, from five regions all full of local
> cold cuts. This Borri guy lists exactly the salumi I was going to recommend,
> he knows what he's talking about.
> There's also a nice serie of pictures and explanations about the main
> salumi.
>

Yay, Suedtiroler Speck! (Trento and Balzano)

>
> Sqwertz, I wish you to find a Coppa Piacentina somehwere, that's the king of
> sandwiches. One of my staples is just thinly sliced coppa and some
> gorgonzola in ciabatta bread.
>

Salami and provolone is what I like.