Relying on a centuries old recipe, Daniele's Capocollo is made from a select cut of pork, the solid muscle between the head (capo) and the shoulder (collo). Capocollo is cured with just the right amount of seasonings and hung to age for at least 3 months. If it's lean, sweet, and finely marbled, it's capocollo at its best.

A sweet and a hot variety are available, each pre-sliced and packed in vacuum sealed packages of 3 ounces, which we sell in pairs, a total of 6 ounces per variety.