Editing Capocollo (section)

==Varieties and official status==
Four particular varieties, ''coppa [[Piacenza|piacentina]]'', ''capocollo di [[Calabria]]'' from Italy, and ''Coppa de [[Corsica|Corse]]''<ref>{{Cite web |date=May 29, 2014 |title=COMMISSION IMPLEMENTING REGULATION (EU) |url=https://eur-lex.europa.eu/eli/reg_impl/2014/582/oj/eng}}</ref> from France and ''Capocollo di [[Martina Franca]]''<ref>{{Cite web |title=Il Capocollo di Martina Franca preparato con maiale allevato intorno a Martina |url=http://www.pugliaandculture.com/prodotto-tipico-della-puglia/carne-e-salumi/capocollo-di-martina-franca |access-date=2018-07-30 |website=www.pugliaandculture.com |language=it}}</ref> (traditional ''capocollo'' of Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs, and pieces of bark of [[Quercus trojana|Macedonian oak]] (called ''fragno'' in Italian), a tree typical of southeastern Italy, the [[Balkans]], and western Turkey. Usually it is served with figs or [[burrata]];) have [[protected designation of origin]] and [[Geographical indications and traditional specialities in the European Union|PGI]] (''Capocollo di [[Martina Franca]])'' status under the [[Common Agricultural Policy]] of [[European Union]] law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.<ref>{{cite web|title=Coppa Piacentina DOP|url=http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/coppa-piacentina.aspx|website=www.academiabarilla.com|access-date=28 May 2015}}</ref><ref>{{cite web|title=Capocollo di Calabria DOP|url=http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/capocollo-calabria.aspx|website=www.academiabarilla.com|publisher=Academia Barilla|access-date=28 May 2015}}</ref>

Four additional Italian regions produce ''capocollo'', and are not covered under European law, but are designated as {{lang|it|[[prodotti agroalimentari tradizionali]]}} (PAT) by the Italian [[Ministry of Agriculture, Food Sovereignty and Forests (Italy)|Ministry of Agricultural, Food, and Forestry Policies]]:

* ''Capocollo della [[Basilicata]]'';<ref>{{cite web|url=http://www.ssabasilicata.it/CANALI_TEMATICI/Educazione_alimentare/Menu3/Prodotti.html|title=''Elenco delle Schede dei Prodotti Agroalimentari Tipici e Tradizionali della Basilicata''|language=it}}</ref>
* ''Capocollo del [[Lazio]]'';<ref>{{cite web|url=http://www.arsial.it/portalearsial/prd_tipici/Default.asp|title=''Schede prodotti tipici Lazio''|language=it|access-date=2015-05-28|archive-date=2007-10-29|archive-url=https://web.archive.org/web/20071029135140/http://www.arsial.it/portalearsial/prd_tipici/Default.asp|url-status=dead}}</ref>
*'' Capocollo tipico senese ''or ''finocchiata'', from [[Tuscany]];<ref>{{cite web|url=http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm |title=''Elenco prodotti Toscana, con schede'' |language=it |url-status=dead |archive-url=https://web.archive.org/web/20121112152552/http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm |archive-date=2012-11-12 }}</ref>
* ''Capocollo dell'[[Umbria]]''.<ref>{{cite web |url=http://www.agriforeste.regione.umbria.it/canale.asp?id=725 |title=''Elenco delle Schede dei Prodotti Agroalimentari Tradizionali dell'Umbria'' |language=it |url-status=dead |archive-url=https://web.archive.org/web/20070819134636/http://www.agriforeste.regione.umbria.it/canale.asp?id=725 |archive-date=2007-08-19 }}</ref>

Outside Europe, ''capocollo'' was introduced to Argentina by Italian immigrants, under the names ''[[:es:bondiola|bondiola]]'' or ''[[:es:bondiola curada|bondiola curada]]''.

<gallery widths="200px" heights="155px">
File:Sweetcapicola.JPG|Slices of ''Coppa Spécialité Corse'' (Corsica): a balanced quantity of white fat is important for flavour and tenderness.
File:Capocollo di martina.jpg|Slices of ''capocollo di [[Martina Franca]]'' served with figs
</gallery>