Capocollo, or cappicola, is an Italian cold cut. It is produced from the dry-cured muscle of the pork shoulder or neck. The meat, after seasoning, is salted and massaged, a step necessary to have an even salting. Then it is inserted into a natural casing, and hung to dry for about 15 weeks. Two regional varieties have a PDO (Protected Designation of Origin) designation: Coppa Piacentina and Capocollo di Calabria.

Capocollo a delicate flavor and a tender texture. It is usually considered as a gourmet food. It is usually sliced quite thinly and used as an appetizer or for panini.

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