Capicola (Italian cured meat)

Capicola is a traditional Italian cured meat made from the pork shoulder or neck. It is seasoned with spices, salt, and sometimes red wine, then dry-aged to develop its rich flavor. The process can take several months, resulting in a tender, flavorful product that is typically thinly sliced. Capicola has a slightly spicy taste, with a balance of fat and meat, making it popular in sandwiches, charcuterie boards, or enjoyed on its own. It’s a staple in Italian cuisine, especially in regions like Calabria and Tuscany, where it is often paired with cheeses and breads.