Capocollo

Capocollo, also known as coppa, is a traditional Italian cured meat. It is made from the pork shoulder or neck cut. The name "capocollo" literally translates to "head-neck" in Italian, referring to the primal cut from which it is derived.

The preparation of capocollo involves salting the pork cut, often with a mixture of salt and spices such as black pepper, garlic, and sometimes fennel or chili. This mixture is then left to cure for a period, after which the meat is rinsed and dried. Following the initial curing, the capocollo is typically encased in natural casing and hung to dry and age for several months. During this aging process, the meat undergoes a transformation, developing its characteristic flavor and texture.

Capocollo is a delicacy enjoyed in various regions of Italy, with regional variations in spice blends and aging times contributing to distinct local styles. It is commonly served as part of an antipasto platter, thinly sliced and paired with bread, cheese, or olives. Its rich, savory flavor and tender, marbled texture make it a popular choice for charcuterie boards and as an ingredient in various culinary preparations.