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In the mid-1960s
with a smooth
earthy flavor of black truffles
capocollo is from a different cut of meat
silky texture that makes them wonderfully versatile to prepare
CAPOCOLLO Oysters In the mid-1960sCapocollo is a seasoned, cured, and thinly sliced cold cut of pork taken from the neck or shoulder. Historical records demonstrate that capocollo has been in production since the early 1800s, but its first origins may go back to somewhere between the 8th and 5th century BC. According to Italian food author Mario Matassa, the production process involves a seasoning marinating, curing, and drying process: First, the producers season the pork meat in a
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