re: NYT's David Brooks reaches unprecedented levels of woke in his Op-Ed

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capicollo

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it's very similar to prosciutto except it's taken from the neck of the hog and then rolled like pancetta and then cured and air dried where as prosciutto is taken from the ham.

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soppressata

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is a sausage like salami it's every thing that's not fit to be put into something else. they start by boiling the pigs head and then striping it of all potential meat...cheeks, jowls, grind it put it in a casing and cure it.

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striata baguette

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it literally means striated baguette and it's not really a thing all proper baguettes are strait. they're using it to mean stretched but all baguettes would be stretched when formed as opposed to a boule which is round. the restaurant just added striata to be pretentious.