Editing Capocollo (section)

==Manufacture and use==
{{unreferenced section|date=January 2025}}
In its production, ''capocollo'' is first lightly seasoned often with [[red wine]] and sometimes [[white wine]], [[garlic]], and a variety of [[herb]]s and [[spice]]s that differs depending on region. The meat is then [[Salting (food)#Meat|salted]] (and was traditionally massaged), stuffed into a [[Sausage casing|natural casing]], and hung for up to six months to cure. Sometimes the exterior is rubbed with hot [[paprika]] before being hung and cured. ''Capocollo'' is essentially the pork counterpart of the air-dried, cured beef [[bresaola]]. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called ''coppa cotta''.

''Capocollo'' is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other ''[[salumi]]''. In many countries, it is sold as a [[gourmet]] food item. It is usually sliced thin for use in [[Antipasto|antipasti]] or sandwiches such as [[Panini (sandwich)|panini]] and [[muffuletta]]s, as well as some traditional Italian [[pizza]]s.