Capocollo from Daniele Charcuterie is lean and finely marbled

We make our Capocollo from the finest cut of pork, the solid muscle between the head ("capo") and the shoulder ("collo"). It is cured with just the right amount of seasoning and hung to age for up to 4 months.

Available in hot and sweet, our Capocollo is lean and finely marbled. A true staple in any antipasto or Italian sandwich.

Capocollo is available in both hot and sweet varieties

Look for these packages at your local grocery store