Go to content
Top 5 Italian Cold Cuts
2. Capocollo
Capocollo is a cured meat obtained by processing the upper portion of the pig's neck.
Capocollo can be seasoned, depending on the area of origin, with spices and aromatic herbs.
For its aging in the past Capocollo was wrapped in a rough cloth or hanging with hemp twine.

Italian Food & Italian Recipes & Italian Cuisine & Italy

Italy Food Magazine di Italy 039 di Carlo Norberto Rolli P.IVA - VAT 09362290968
Back to content