Capocollo whole

Whole capocollo cured from the back of the pig's neck, aged 3 months, and dusted with black pepper and coriander. Smooth and thin like prosciutto but with a richer, fattier mouthfeel, this is the cornerstone of the Italian deli sandwich and a warm counterpoint on a charcuterie platter.

At a glance

• Cut: Pork neck (capocollo / capicola)
• Cure: Aged 3 months, dry cured
• Seasoning: Black pepper and coriander
• Case contents: 3 whole capocollos, each roughly 2 lbs, individually vacuum sealed
• Total case weight: Approximately 6 to 6.25 lbs
• Format: Whole, requires slicing
• Origin: Vermont, made in the Italian tradition
• Vendor: Vermont Salumi

Best for

• Delis, restaurants, and cheese shops with slicing capabilities
• Classic Italian deli sandwiches
• Building traditional charcuterie boards
• Catering large gatherings or events
• Holiday gift for the home charcuterie enthusiast
• Restaurant menus featuring house-sliced salumi

Serving suggestions

Slice paper thin against the grain just before serving. Pair with crusty Italian bread, sharp provolone, sweet peppers, and a drizzle of olive oil. Works beautifully on antipasto platters alongside aged cheeses, olives, and pickled vegetables.

About Vermont Salumi

Vermont Salumi crafts artisan cured meats in Barre, Vermont, drawing on traditional Italian methods to produce small-batch salumi from the back of the pig's neck and other premium cuts.