Overview
Capocollo di maiale refers to the cut of pork nestled between the shoulder and the neck — essentially the upper end of the so-called “lombata,” which encompasses the complex muscles along the back and spine.
Known affectionately in Sicilian dialect as the “cuddazzata,” this cut enjoys a revered place in Sicilian cuisine, frequently starring in succulent main courses that showcase the island’s rich culinary heritage.
What makes capocollo special is its balanced mix of meat and fat; the fat lends an exquisite tenderness and juiciness, yet it’s easily trimmed away for a leaner, more digestible option.
The calorie content of capocollo di maiale varies considerably depending on the fat content — lean portions offer around 150 kcal per 100 grams, while fattier cuts can reach up to 450 kcal per 100 grams.
Nutritionally, capocollo di maiale provides a generous source of both proteins and lipids, along with essential minerals like iron, phosphorus, potassium, and vitamins A, B complex (including B3), and E.
Thanks to its tender, flavoursome qualities, capocollo is often used in the crafting of cured meats such as ham and coppa, or grilled over charcoal for a smoky finish.
Varieties of Capocollo
Besides the fresh version, there is also the cured capocollo, which comes in spirited varieties including spicy, herb-infused, or richly seasoned.
The most famous Italian capocollo is undoubtedly the Calabrian DOP, yet Sicily boasts its own distinguished version made from the native Nebrodi black pig, prized for its exceptional quality.
Cooking with Capocollo
Capocollo di maiale can be roasted whole, sliced and grilled, or pan-fried after the bones are removed.
Char-grilled capocollo “braciole” — cuts left on the bone — are particularly mouthwatering, offering a wonderful depth of flavour.
Whether fresh or cured, recipes featuring capocollo di maiale are plentiful, allowing you to get creative and enjoy this versatile pork cut to its fullest.
Preparing Capocollo di Maiale
Usually, your trusted butcher will handle the preparation: whether you prefer bone-in or boneless, fatty or lean, there’s a wide choice tailored to your intended dish.
Buying Tips
Seek advice from your butcher where possible, or if purchasing from a supermarket, be sure to check packaging and expiry dates carefully to ensure freshness.
Best Storage Practices
Fresh capocollo di maiale keeps well in the fridge for a couple of days, or can be frozen for up to two months without loss of quality.
For cured capocollo, the ideal storage is a cool, dry place — often hung from the ceiling — though refrigeration is a common and perfectly fine alternative, keeping it lovely and fresh for several weeks.
Did You Know?
Owing to its rich fat content, capocollo di maiale benefits from longer cooking times to preserve its tenderness and achieve a delectably soft, melt-in-the-mouth texture.