{"product_id":"capocollo-whole","title":"Capocollo whole","description":"\u003cp\u003e\u003cstrong\u003eWhole capocollo cured from the back of the pig's neck, aged 3 months, and dusted with black pepper and coriander.\u003c\/strong\u003e Smooth and thin like prosciutto but with a richer, fattier mouthfeel, this is the cornerstone of the Italian deli sandwich and a warm counterpoint on a charcuterie platter.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Pork neck (capocollo \/ capicola)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCure:\u003c\/strong\u003e Aged 3 months, dry cured\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e Black pepper and coriander\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCase contents:\u003c\/strong\u003e 3 whole capocollos, each roughly 2 lbs, individually vacuum sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal case weight:\u003c\/strong\u003e Approximately 6 to 6.25 lbs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Whole, requires slicing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Vermont, made in the Italian tradition\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor:\u003c\/strong\u003e Vermont Salumi\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDelis, restaurants, and cheese shops with slicing capabilities\u003c\/li\u003e\n\u003cli\u003eClassic Italian deli sandwiches\u003c\/li\u003e\n\u003cli\u003eBuilding traditional charcuterie boards\u003c\/li\u003e\n\u003cli\u003eCatering large gatherings or events\u003c\/li\u003e\n\u003cli\u003eHoliday gift for the home charcuterie enthusiast\u003c\/li\u003e\n\u003cli\u003eRestaurant menus featuring house-sliced salumi\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eServing suggestions\u003c\/h3\u003e\u003cp\u003eSlice paper thin against the grain just before serving. Pair with crusty Italian bread, sharp provolone, sweet peppers, and a drizzle of olive oil. Works beautifully on antipasto platters alongside aged cheeses, olives, and pickled vegetables.\u003c\/p\u003e\u003ch3\u003eAbout Vermont Salumi\u003c\/h3\u003e\u003cp\u003eVermont Salumi crafts artisan cured meats in Barre, Vermont, drawing on traditional Italian methods to produce small-batch salumi from the back of the pig's neck and other premium cuts.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Capocollo whole\",\"url\":\"https:\/\/madelines.sbs\/products\/capocollo-whole\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Vermont Salumi\"},\"category\":\"Meat\",\"description\":\"Whole capocollo cured from the back of the pig's neck, aged 3 months, and dusted with black pepper and coriander. Smooth and thin like prosciutto but with a richer, fattier mouthfeel, this is the cornerstone of the Italian deli sandwich and a warm counterpoint on a charcuterie platter. At a glance Cut: Pork neck (capocollo \/ capicola) Cure: Aged 3 months, dry cured Seasoning: Black pepper and coriander Case contents: 3 whole capocollos, each roughly 2 lbs, individually vacuum sealed Total case w\",\"offers\":{\"@type\":\"Offer\",\"price\":\"108.00\",\"priceCurrency\":\"USD\",\"availability\":\"https:\/\/schema.org\/InStock\"},\"keywords\":\"Aged Charcuterie, Artisan Charcuterie, Capicola, Capocollo, Charcuterie, Charcuterie Board, Cured Meat, Dry Cured Meat, Italian Charcuterie, Vermont Salami, Whole Charcuterie\"}\u003c\/script\u003e","brand":"Vermont Salumi","offers":[{"title":"Default Title","offer_id":49914121814294,"sku":"VER-SQ8825065","price":108.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0832\/5555\/8422\/files\/213A3527.jpg?v=1744540138","url":"https:\/\/madelines.sbs\/products\/capocollo-whole","provider":"Madeline's","version":"1.0","type":"link"}