Capicollo

Capicollo, also known as coppa or capocollo, is a traditional Italian cured meat. It is made from the pork shoulder and neck. The cut of meat is salted, seasoned, and then cured, typically for several months. The curing process imparts a rich flavor and a tender, slightly marbled texture to the meat.

The preparation of capicollo can vary regionally, with different spice blends and aging techniques used. Common seasonings include black pepper, garlic, and sometimes paprika or chili flakes. The meat is usually wrapped in casing or a natural membrane and hung to dry and age.

Capicollo is often served thinly sliced as part of an antipasto platter, alongside other cured meats and cheeses. It can also be used in sandwiches or as a pizza topping. Its distinctive savory and slightly peppery taste makes it a versatile ingredient in Italian cuisine. The name "capicollo" itself is derived from the Italian words "capo" (head) and "collo" (neck), referring to the cut's origin.