Capocollo Delivery or Pickup

Capocollo is an Italian staple in many households. It is a ham produced from the muscle that runs from the top of the neck through the shoulder and into the rib cage on a pig. It is rubbed with a variety of spices and seasonings. Once seasoned, the meat will be cured mildly using sugar, sweet and hot peppers, and a lot of salt. Once the curing process is complete, the meat is often put into a casing and dried.

Capocollo can be used in many preparations. It can be served:

 It tastes good, both hot and cold, which allows it to be worked into many preparations. 

Capocollo pairs well with a variety of flavors, including:

The meat has a delicate yet spicy flavor which often leaves a smoky after taste. It is very tender due to the high amount of fat and tends to melt in your mouth when you consume it. Due to its strong flavor, it is often sliced very thin as a little will go a long way. 

Capocollo is made in a number of regions in Italy, with each adding its unique seasonings and processing. Argentina and the French island of Corsica are also known to produce their own versions. 

Capocollo is often served cold but can be cooked when used in a sandwich, in a pasta or rice dish, or as a main course. Since the meat is cured using a high amount of salt, it is considered ready to eat straight from the store. If you choose to cook capocollo, the process basically involves heating it through without drying the meat out. Cooking your capocollo at 400 degrees for 15-20 minutes will warm it through without causing it to dry out. It will also allow it to reach 165 degrees Fahrenheit, which will make it safe to consume if you are pregnant or worried about possible bacteria in deli meats. 

If you plan to use your capocollo in another dish such as risotto, pizza, omelets, muffuletta, or other warm sandwiches, you will simply need to heat it with the other ingredients.