It's the front part of the pork loin. The lean part is interspersed with slight veins of fat which turn it in one of the most tasteful pork cured meat.
After the salting, the pork loin is covered over with chopped herbs that give the meat a special scent and aroma.

Seasoning: 6/8 months

The Capocollo is sold out. The next cuts will be available in march 2021. Thank you