Capocollo is made by selecting heavy pigs from local breeding and working with the finest and most compact neck muscle meats.
The meat undergoes an articulated preparation, starting with a uniform massage with a tanning based on salt, spices and natural aromas to give it a unique and enveloping scent. Then the maturation phase takes place, which begins in the cellar with a wood fireplace and lasts up to a maximum of 6 months.
The Capocollo is bright red when cut, interspersed with parts of pinkish white fat. In the mouth there is a marked sweetness contrasted with a delicate sapidity.