Capicollo, Capocollo, Ossocollo

This is neck of pork cured so that, after about a year, it can be thinly cut and eaten as a part of an antipasto or alone with bread. It is a speciality of the south, where it is made using different spices and cured in different ways, according to the region: in some regions it is even smoked. When made from the meat of free-range pigs, capicollo is especially delicious. In the north coppa (opposite), a similar cut, is air-cured, but it is not as exciting as its southern counterpart.