יבוא מיוחד

Pork neck from Kofler Speck in Alto Adige, aged six months and sliced thin, ready to eat — fine marbling that melts on the tongue, with a sweet, rounded flavor. Unlike guanciale, which goes in the pan, coppa is eaten as it is: on good bread, beside cheese and a glass of wine, or straight from the pack. Personally imported, in limited quantity.

Cultured butter with coarse salt from Charentes-Poitou in western France — cream fermented before churning, protected by the French AOP seal. Tangy, aromatic, made for good bread. Imported in small quantities.

Italian cured pork jowl from Salumificio Pernigotti, aged four months in a black-pepper and spice crust. The real base for carbonara and amatriciana — or simply sliced paper-thin, melting on the tongue. Whole cut, personally imported.