Known as the jewel of the region, Capocollo di Calabria is a dry-cured pork neck. This delicacy was first introduced to southern Italy by the colonies of ancient Magna Graecia. The meat is boned and salted for about 4 to 8 days, then rinsed in vinegar, rubbed with peppercorns and coated in pepperoncino Calabrese chili powder.
Cased in 'pelle di sugna', the inner lining of a pig stomach, the pork neck is tied and left to mature for at least 100 days. Traditionally eaten as an appetizer, Capocollo di Calabria is best enjoyed with a big slice of warm and crusty sourdough bread baked in a wood-fired oven, and a glass of hearty red wine.
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