Capocollo is a seasoned, cured, and thinly-sliced cold cut of pork taken from the neck or shoulder.
First, the producers season the pork meat in a ‘marinating tub’ with (usually red) wine, spices, and herbs. These herbs and spices tend to differ from region to region, but black pepper and paprika are common.
Following this, all sides of the meat are rubbed with salt.
After salting the meat, it is put into sausage casings and left to cure for approximately three to six months.
Once the capocollo is ready, it is usually cut into thin slices before being packaged for sale.