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Capocolla is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. It is not brined as ham typically is. – Gillian Riley, The Oxford Companion to Italian Food.
*Item is packed by sliced weight.
1/4 lb, 1/2 lb, 3/4 lb, 1 lb
*weight and price are approximations