Capocollo, also known as capicola, is similar to the more widely-know cured prosciutto, as they are both pork-derived cold-cuts and are used in similar dishes. Made from pork shoulder or neck, our capocollo is air-dried for four to five months. Capocollo has a tender texture and is prepared with a variety of spices, herbs, and sometimes wine.
Capocollo is the perfect topping on a fresh baguette – no condiments or cheese needed. The flavour of the meat carries the sandwich.