“This is our riff on the old classic prosciutto and melon,” says Ward. “Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version – ...

Explore the process of making Capocollo di Martina Franca, a unique Italian cured meat from Puglia, where the meat is marinated in vin cotto, or grape must, for over 24 hours, enhancing its fruity and ...

This southern Italian salad usually uses capocollo or sopressata but coppa di parma (cured pork shoulder) is easier to get hold of. If you can't find it, any good quality Italian salami will do – ...

Following is a transcript of the video. Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat ...