Capocollo is a dry cured meat that’s been produced in the Italian Peninsula since before Caesar ruled Rome. The product is made from a cut between the pig’s head (the capo) and shoulder (the collo). It is a specialty of Puglia, Calabria and Umbria and its flavor varies from spicy to sweet based on the region in which it’s made. Throughout the Peninsula, capocollo is seasoned with red and white wine, garlic and a variety of herbs and spices. The meat is then salted, stuffed in natural casing and hung for 90 days to six months to cure, often lightly smoked. After it has been aged, the meat is sliced very thinly and served as an antipasto or in panini.