Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

A mixture of pork neck and shoulder, capocollo is lightly aged cured pork that is stuffed into casing and usually seasoned with white wine and nutmeg. The flavor is similar to prosciutto di Parma but slightly stronger, and the dry sausage version of capocollo is called “coppa.”

Cross Reference



  • Recipe

    Spicy Italian Ham and Salami Sandwich

    This “sitting sandwich” is great picnic fare because it only gets better as it sits. Pack it at the bottom of the basket so any weight on top will compress…

  • Recipe

    Cavatappi with Roasted Peppers, Capocollo & Ricotta

    Here the strong flavors of southern Italy are blended together to form a surprisingly mellow dish. In keeping with southern style, I like using meat sparingly - -more as an…


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.