Capocollo, also known as capicola, is similar to the more widely-known cured prosciutto. Made from pork shoulder or neck, La Cultura Capocollo is air-dried for four to five months. Capocollo has a tender texture and is prepared with a variety of spices, herbs, and sometimes wine. And La Cultura is located in the heart of the Bay of Quinte Region!
Capocollo has a full flavour, so to complement that savoury bite we like a sweet-tart contrast--try it with Provisions Bartlett Pear & Reisling Wine Jam!