Capicola di Parma

Capicola di Parma is a traditional Italian cured meat made from the shoulder or neck of the pig. It is seasoned with a blend of salt and spices, then slowly dry-aged for several months in the Parma region of Italy. This process gives it a rich flavor and tender texture, with a balance of savory and slightly sweet notes. Capicola di Parma is often enjoyed thinly sliced as part of antipasto platters, in sandwiches, or on charcuterie boards, celebrated for its quality and craftsmanship as a classic example of Italian salumi.