Merkki: Consorzio Nero di Calabria

Traditional cold cut made from pork shoulder or neck.

Capocollo is a traditional Italian cold cut (salume) made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum". It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas capocollo is solely meat from the shoulder or neck.

www.wikipedia.org

Capocollo made from meat of the black pig (suino nero) has a unique quality and is great tasting product.