Capicola

Capocollo calabrese ( German: head neck Calabrian sausage ) is a sausage that is made from the pieces of meat from the neck and head of the pig. It is a specialty of central and southern Italy (Umbria, Abruzzo, Campania, Apulia, Calabria, etc.), their ingredients and cooking styles changed again and again, which arose in the course of time, various distinctive variations. The pieces of meat are cured 4-8 days, then soaked in red wine and finally, before being filled into the intestines, sprinkled with finely chopped peppercorns. The filled casings are tied and stretched and dried in the fresh air and the smoke. The tire lasts up to one hundred days.

The Capacollo similar to the Coppa.

• Sausage
• Italian Food