“This is our riff on the old classic prosciutto and melon,” says Ward. “Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version – ...

Whether you’re out at a restaurant or perusing the deli section to find fixings for a charcuterie board for your next book club, party, or girls’ night, it can be difficult to distinguish one meat ...