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Capocollo is a type of dry cured pork, seasoned with salt and spices, and aged to develop flavor. Within Italy, there are regional variations in how capocollo is made. Most preparations use the muscle that runs from the neck to the shoulder of the pig, but Capocollo di Calabria is made from meat of the upper loin of pigs that must belong to traditional breeds of large size. To qualify as the authentic product, the entire process, from the raising of the pigs to the final aging of the cured pork, must meet strict standards based on traditional methods.
Hot chili peppers, a specialty of Calabria, are used for their heat and flavor, and also to give the meat a characteristic rosy tone. Black pepper provides additional complexity, and recipes may use other spices and aromatics to create a unique flavor profile. While capocollo is most often sliced thin and used as a deli meat, it can be cut in other ways and used as an ingredient in a variety of dishes. However, you slice it, Capocollo di Calabria provides spicy heat and umami that’s hard to resist.