The Capocollo is an Italian cured meat made from the upper portion of the pork neck and part of the shoulder. First the meat is seasoned with wine vinegar, a variety of herbs and spices. In the case of Capocollo Piccante an extra ingredient - Calabrian pepper preserve is also added to give it a spicy taste. And then it is massaged with salt before being stuffed into a natural casing and left to mature for several months. The perfect balance of lean meat and fats gives the Capocollo a delicate and tender flavour. It is usually sliced thinly and served as an appetizer or as a sandwich filling.