O’ Musse ‘e Puorc’: Ancient Street Food

One cannot talk about Salerno street food without mentioning o’ musse, the local version of the famous Neapolitan o’ pear and o’ musse. Although the name suggests pork, the Salerno version favors the parts of the veal: head and tripe, carefully boiled and served cold.
It is the triumph of simplicity: the meat is cut into small pieces and served in a paper cuoppo, seasoned only with plenty of lemon juice and a generous sprinkling of salt. It is an ancestral reminder of salvaged cuisine, a tactile and savory pleasure that resists the passing of fashions and continues to populate the fairs and squares of the province.