The capicollo, or capocollo, is a typical cured deli meat of Campania, Puglia and Calabria. It consists of a single cut of whole meat – the pig neck - salted and flavored with spices and paprika, stuffed into natural casing, reinforced with two sticks of bamboo, smoked and seasoned slowly for a few months.
We suggest sweet flavors like pumpkin, courgettes, potatoes and onions. Delicious with the bruschetta of homemade bread and focaccia bread. Excellent for preparing escalopes, saltinbocca, savoury pies and pizzas. The slice, tied with chives and stuffed with burrata or ricotta cheese becomes a delicious dumpling.
