Capicollo di Ricigliano is a traditional Italian cured meat that originates from the Campania region in southern Italy. It is specifically produced in the towns and communes of Ricigliano, Buccino, and surrounding areas. This delicacy is made from the neck and shoulder of the pig, which is carefully seasoned with a blend of spices, including black pepper, garlic, and chili flakes.
The production of Capicollo di Ricigliano follows a specific process that has been recognized and protected by the European Union with the PAT (Traditional Agri-Foodstuffs) recognition. This recognition ensures that the product is made following traditional methods and using locally sourced ingredients. The meat is first deboned and then rubbed with the spice mixture, allowing it to marinate for a few days. It is then tightly rolled and tied with string before being hung to dry and age for several months.
One popular recipe that features Capicollo di Ricigliano is “Pasta alla Riciglianese.” This dish combines the cured meat with pasta, creating a flavorful and hearty meal. Another recipe is “Bruschetta with Capicollo di Ricigliano,” where thin slices of the cured meat are placed on toasted bread and drizzled with olive oil.
Sources:
1. “Capicollo di Ricigliano” – www.prodottitipici.campania.it
2. “Capicollo di Ricigliano” – www.agricoltura.regione.campania.it