Capocollo

Its production is attested since the seventeenth century.

The capocollo is produced using the neck and upper shoulder of the pig. The processing of the meat involves salting, immersion in vincotto and the use of aromatic herbs; followed by a smoking that is burning bark of fragno and the maturation of at least 3 months.

The sausage has a characteristic cylindrical shape and a weight of about two kili; the color is intense red streaked by the white of the fat.