>> very fast, eh? >> all those good bits, the lungs, kidneys, they get cooked slowly in fat with garlic, chili pepper, a little wine. is the meat also, what, the liver? [ speaking foreign language ] >> so, it's all of its interior? >> all of the interior with a little bit of fat. >> fat. it's like pork confit. >> yeah. >> oh, that's pretty. meanwhile, the intestinal casings get filled with blood and gently poached until creamy, bloody delicious. and a nice spread of homemade cured meats, local cheese and homemade wine. let the party begin. so, what do we have here? let's identify these products. cappicola? >> cappicola. >> that's the slice -- >> prosciutto.