Ossocollo

Ossocollo is a traditional cured meat, specifically a type of salume made from pork neck or shoulder. It is particularly popular in northern Italy, especially in the Veneto and Trentino regions. Ossocollo gets its name from the Italian words "osso" (bone) and "collo" (neck), as it is made from the muscular part near the neck of the pig, giving it a rich, marbled texture.

The preparation of Ossocollo involves curing the meat with a blend of salt, pepper, garlic, and sometimes a mix of other regional spices and herbs. After curing, the meat is typically aged for several weeks to months, allowing it to develop a deep flavor and firm texture.

The aging process gives Ossocollo its characteristic flavor, which is savory, slightly peppery, and often with a hint of garlic or herbal notes. Ossocollo is usually sliced thinly and enjoyed on its own, with bread, or as part of an antipasto platter, and it pairs well with full-bodied white wines such as Prosecco from the Veneto region.

Its flavor and texture are often compared to other Italian cured meats like coppa or capocollo, but it has its own distinctive taste due to the unique cut of meat and the regional curing process.