The Charcuterie Selection includes three, traditional Italian meats—all with a spicy profile. First, there’s the Spicy Coppa, consisting of pork shoulder that is fermented & dried 90 days and seasoned with sea salt, sugar, red pepper, black pepper, white pepper, nutmeg & cloves. Second, there’s the Spicy Sopressa. It’s premium pork butt (thicker part of the pork shoulder), fermented & dried 60 days and seasoned with sea salt, sugar, red pepper, garlic powder, paprika, cayenne pepper & white pepper. Third is the Spicy Cooked Capocolla, which is cooked, then fermented & dried 15 days. It also has a “hot” profile, with seasonings that include sea salt, sugar, paprika, cayenne pepper, black pepper, nutmeg & cloves. All three of these high-quality cuts are Uncured, meaning that no nitrates or nitrites have been added, except those naturally occurring in celery juice and sea salt.