What is cappacuolo?

Capocollo (sometimes spelled cappacuolo) is a traditional Italian dry-cured meat made from the neck muscles of pigs. It is similar to prosciutto and is often used as a deli meat or in antipasti dishes. The curing process involves spicing the meat with salt, pepper, and various herbs, then curing it for several months to develop its distinct flavor and texture. Capocollo can be enjoyed on its own or served with bread, cheese, and other cured meats. It is a popular ingredient in Italian-American cuisine and can be found in many delis and specialty food stores.