Capicollo is a traditional Italian cured meat that originates from the Campania region in southern Italy. It is made from pork shoulder or neck, which is seasoned with a mixture of salt, pepper, and various spices, and then cured for several months. Capicollo is known for its rich flavor and tender texture, making it a popular ingredient in many Italian dishes.

In Campania, capicollo can be found in various towns and communes, including Agerola, Monteforte Irpino, and Sant’Agata de’ Goti. These areas are known for their traditional methods of producing capicollo, which have been passed down through generations. The local climate and natural resources in these regions contribute to the unique taste and quality of the cured meat.

One popular recipe that features capicollo is the “Caprese Salad.” This dish combines slices of fresh mozzarella cheese, ripe tomatoes, and capicollo, drizzled with olive oil and sprinkled with fresh basil leaves. Another delicious recipe is the “Capicollo Panini,” where thinly sliced capicollo is layered with provolone cheese, roasted red peppers, and arugula, and then grilled to perfection.

Capicollo has been recognized as a traditional Italian product (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies. This recognition ensures that capicollo is produced according to specific specifications and traditional methods, preserving its authenticity and quality. The PAT recognition also promotes the cultural heritage and economic development of the Campania region.

1. “Capicollo di Agerola” –
2. “Capicollo di Monteforte Irpino” –
3. “Capicollo di Sant’Agata de’ Goti” –