France, Spain, Portugal and Italy all have different looking people. The most obvious difference is hair colour, followed by eye colour. People from southern parts of Europe are more likely to have brown or black hair. Also, they tend to have more darker eyes (brown in different shades).
The lardon, onions and garlic being prepared for a Coq au vin. Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.
Also known as coppa, capicola, or capocollo, capicollo takes its name from the cut of meat that consists of the upper portion of the pigâs neck (collo) and shoulder.The meat is salted and massaged before being stuffed into a natural beef casing. Once the capicollo is inside the casing, grab the top end of the casing and give it a little yank to make sure that the meat moves all the way down. 2  Then tie the loose end of the beef casing with a double knot making sure there is as little air as possible left inside. 3  Cut off the excess butcher twine and beef casing.