Pork collar (whole muscle cut from between the neck and shoulder) cured with garlic, paprika, crushed red pepper, black pepper, coriander, juniper berries, white wine. fully cooked.  

12oz sliced 

Keep refrigerated, freeze for longer storage Best-by date printed on package Serving Suggestions: pair with pickled veg or fruit preserves; ideal for sandwiches or ribbon over fresh mozzarella with ripe tomatoes (or roasted red peppers in the off-season) + fruity EVOO