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cured top of the pork shoulder

Dry cured salame made from the 'head to neck' of the pig, capocolla; it is similar but often more expensive than coppa, but perhaps better known through its mention in the television series, The Soporanos. Before drying, the meat is seasoned (every place has their own recipe) and salted, stuffed in a casing and cured for up to six months.

Two kinds are in the Ark of Taste: Capicollo azze anca grecanico, made around Reggio Calabria, and Capocollo di Martina Franca, made around Taranto.

Text © Dana Facaros and Michael Pauls

Images by: iceman0407, Creative Commons License