Capocollo comes from which part of the pig?

Capocollo, also known as coppa, is a traditional Italian cured meat that is made from the neck and shoulder area of the pig. This specific cut includes the muscle that connects the head to the shoulder, known as the capocollo or capicola, and is prized for its rich flavor and tenderness. The curing process typically involves seasoning the meat with spices and salt, then allowing it to age, which enhances its texture and taste.

Understanding the anatomical location of capocollo helps in recognizing the characteristics that make it distinct, such as its marbled fat content and its ability to carry flavors well during the curing process. The other options represent different parts of the pig that are used for other types of meat or charcuterie, such as ham from the leg or loin cuts, but they are not applicable to capocollo. This knowledge is crucial when studying various charcuterie products and can aid in selecting and preparing the right ingredients for authentic dishes.