Capocollo di Casalbore: Artisanal Perfection
Capocollo — often called Coppa in Northern Italy — is sliced from the neck muscle (collar) of the pig. This specific part is characterised by a beautiful, natural ratio of lean muscle tissue and tender, flavourful fat veins.
In our village of Casalbore, Capocollo is prepared according to centuries-old rural tradition. The meat is massaged with sea salt, black peppercorns, and local aromas, then tightly bound and aged for months in the fresh mountain and hill air of Casalbore.
The result is a characterful, ruby-red charcuterie with a delightful balance of savoury spices and a creamy, soft texture that melts on the tongue.
Serving Tips & Gastronomy
Aperitivo & Antipasto: Slice the Capocollo thinly and serve alongside aged goat cheese, pecorino, and crispy grissini.
On Artisan Bread: Exceptionally delicious on warm focaccia or a rustic Italian roll with a drizzle of extra virgin olive oil.
Wine Advice: Pairs excellently with characterful red wines from the region, such as an Aglianico or a full-bodied dry white wine.
Technical Specifications
| Property | Specification |
| Brand / Selection | Kelvini Italian Artisan |
| Product type | Capocollo / Coppa / Dried pork neck |
| Origin | Casalbore (Campania), Italy |
| Weight variants | approx. 400 grams | approx. 800 grams | approx. 1.2 kg (vacuum packed) |
| Ingredients | Pork (neck muscle), sea salt, black pepper, natural herbs/spices, preservatives (potassium nitrate, sodium nitrite). |
| Allergens | Gluten-free. Lactose-free. |
| Storage advice | Keep refrigerated between +2°C and +7°C. After opening, store dry and refrigerated. |
| Shipping | Chilled shipping in insulated packaging with cooling elements. |
Capocollo di Casalbore is made from the upper neck muscle (musculus trapezius). The product is characterised by microclimatological ripening conditions specific to Casalbore (Campania), with natural dry salting and seasoning with Piper nigrum.
Capocollo di Casalbore / Coppa Artigianale di Casalbore.
Italian dried pork neck from Casalbore, artisanal charcuterie from Kelvini, gourmet meat from Campania.
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