An Italian meat product formed by seasoning the meat found between the hog's head (capo) and shoulder (collo) and letting it rest for about 10 days before stuffing it into a natural casing and then aging it for at least 90 days. The flavor varies from region to region depending on the seasonings used; there are both hot (spicy) and sweet versions. Capocollo di Calabria has status and can only be produced in Italy's Calabria region from locally raised pigs. Capocollo is most often served as part of an antipasto plate. It has several alternative spellings including capacola, capacollo, capacolo, capicola, capicollo, capocolla and cappicola. See also salumi.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.