Capocollo is a traditional Italian cured meat that originates from the region of Basilicata in southern Italy. It is a type of salumi, which is made from pork shoulder or neck. Capocollo is highly regarded for its rich flavor and tender texture, making it a popular ingredient in many Italian dishes.

In Basilicata, Capocollo can be found in various towns and communes. One of the most famous places to find this delicacy is in the town of Matera, known for its ancient cave dwellings and stunning architecture. Local shops and stores in Matera, such as Salumeria Materana and Antica Salumeria del Buon Gusto, offer high-quality Capocollo to both locals and tourists.

Another town where Capocollo can be found is Potenza, the capital of Basilicata. Shops like Salumeria del Gusto and Salumeria del Buon Gusto di Vincenzo Di Lecce are known for their excellent selection of Capocollo and other cured meats.

One popular recipe that features Capocollo is “Pasta alla Materana.” This dish combines the cured meat with pasta, garlic, chili flakes, and olive oil to create a flavorful and satisfying meal. Another recipe is “Capocollo and Cheese Panini,” which includes thinly sliced Capocollo, cheese, and bread, grilled to perfection.

Capocollo has received the prestigious PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and high-quality standards. Some specifications of Capocollo include using only pork from specific breeds, such as Large White and Landrace, and the meat must be cured for a minimum of 60 days.

– “Capocollo di Matera” – Salumeria Materana (
– “Antica Salumeria del Buon Gusto” – Antica Salumeria del Buon Gusto (
– “Salumeria del Gusto” – Salumeria del Gusto (
– “Salumeria del Buon Gusto di Vincenzo Di Lecce” – Salumeria del Buon Gusto di Vincenzo Di Lecce (