CAPOCOLLO Oysters capocollo is from a different

capocollo is from a different cut of meat

black cherries and sweet spices

earthy flavor of black truffles

In the mid-1960s

silky texture that makes them wonderfully versatile to prepare

CAPOCOLLO Oysters capocollo is from a differentCapocollo is a seasoned, cured, and thinly sliced cold cut of pork taken from the neck or shoulder. Historical records demonstrate that capocollo has been in production since the early 1800s, but its first origins may go back to somewhere between the 8th and 5th century BC. According to Italian food author Mario Matassa, the production process involves a seasoning marinating, curing, and drying process: First, the producers season the pork meat in a