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Capocollo

Capocollo
Capocollo

In Sicily, like anywhere else in Southern Italy, capocollo (called coppa in Northern Italy) is the cold cut obtained from the homonymous pork cut, corresponding to the muscles of the back of its neck. After deboning the meat, removing the grease from it, and trimming it, it is left for about ten days to flavor in a mixture of salt, pepper, and natural aromas. It is packed into pork bowels, tied, and moved to cool and well-airy places, where it is left for at least a couple of months. Some producers also practice a slight smoking process.

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