Cold cut with a weight varying between 1.2 to 2 kg, with a red color, white streaks, and cylindrical shape. The processing includes the cut cleaning, salting and flavoring with salt, pepper, garlic, and eventually chilli pepper and nutmeg. Before the maturing process, lasting about two months, the product is stewed in a special place, where it is maintained at a temperature of 10-20°C, in order to favor an adequate drying of the product.
Capocollo has a sapid taste, more or less flavored. The kind of spices used vary according to the production area.
Capocollo or loin is one of the most traditional products of the Provinces of Rome, Rieti, Viterbo, and Frosinone. It is often mentioned in treatise dedicated to wine and gastronomy, and can be found in the local norcinerie.
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