Since coming aboard Le Virtu last year, Chef Joe Cicala has been crafting an impressive collection of housemade salumi and charcuterie. With the help of Sous chef Massimo Conocchioli, Cicala uses centuries’ old techniques to salt, cure and age pancetta, capocollo, prosciutto and more than 30 other different styles of meat. The first fruits of the chefs’ labors have recently been popping up on the restaurant’s Affettati Misti plate. Click through to see some of the salumi Cicala and Massimo have made.
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