Capocollo di Calabria DOP is a fantastic cold cut from Southern Italy. It is one of the products which make Calabria proud, for it is a region in which there is still a well-rooted culture of the exploitation of pigs: in the past, one of these animals guaranteed survival to a whole family for a whole year and its killing was a ritual which used to tighten family bonds. Capocollo (the pig's neck meat) was considered one of the most precious parts, right after the shoulder and the ham, which were often sold out of necessity.
Calabria can boast many swine breeding areas on its territory and may exceptional products come from them: the first of them is the famous 'nduja sausage.
Capocollo takes its name from the body part used for its preparation, that is the upper part of the neck, which is boned, salted and seasoned for at least 100 days. The cut of meat has to have a layer of fat at least 3 millimeters thick to remain soft during seasoning.
It features a strong and delicate flavour, with pleasant notes coming from pepper and chili, beloved by the people of Calabria.
It is great enjoyed along with home style bread and Tropea onions. It goes well with structured white of medium bodied red wines.