Capocollo calabrese

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Capocollo calabrese (German roughly: Calabrian head neck sausage ) is a sausage that is made from the pieces of meat from the neck and head of the pig . It is a specialty from central and southern Italy ( Umbria , Abruzzo , Campania , Apulia , Calabria , etc.), the ingredients and preparation methods of which changed over and over again, which resulted in different, unmistakable variations over time. The pieces of meat are cured for 4-8 days , then marinated in red wine and finally, before being filled into the intestines , sprinkled with finely chopped peppercorns . The filled intestines are tied and stretched and dried in the fresh air and in the smoke . It takes up to a hundred days to mature.

The Capocollo is similar to the Coppa .