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 flavoured with spices and paprika, stuffed into natural casing, reinforced with two sticks of bamboo, smoked and seasoned slowly for a few months.
It is characterised by its cylindrical shape and bamboo sticks; reddish brown casing, typical for the use of chili peppers and for smoking. Firm, smooth and compact texture. When cut, the meat is red with pearly white and marbled streaks. It is sweet, fragrant and spicy to the nose. The flavour is sharp and well balanced between fleshy and fatty parts, between salt and curing, due to the skillful contribution of maturation and smoking. A roundness and complexity in perfect balance.
We recommend that it be washed with white wine, wrap in a clean cloth and store in a plastic bag at cellar temperature for a few hours. Remove the natural casing. Slice the capocollo with a knife or by means of a slicer about ten minutes before serving, to allow the cured meat to express its aroma at its best.
Pairing and Wines
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.
We suggest a Costa D'Amalfi CDO Furore Bianco: a light straw-yellow color, delicate, fruity, with a balanced flavour where the acidulous note slightly dominate to support the freshness of the flavourings. Alternatively, a Cerasuolo d'Abruzzo CDO: cherry red color, fruity, fine and intense, delicate with a pleasantly almond aftertaste.