description Ossocollo Overview
Ossocollo is a traditional Italian cured pork product made from the bone-in neck of the pig, closely related to capocollo or coppa. Particularly associated with the Friuli-Venezia Giulia region, the meat is dry-cured, seasoned with a blend of salt, pepper, and regional spices, and then aged for several months. The curing process yields a firm, sliceable charcuterie with a delicate, savory flavor profile, typically served as part of an antipasto platter or sliced thinly for sandwiches.
insights Ranking position
Ossocollo ranks #76 of 170 in the Cured Meat ranking, behind Cacciatorino, ahead of Salame Napoli.
help Ossocollo FAQ
What is ossocollo?
Ossocollo is an Italian cured meat made from pork neck, heavily associated with the Friuli-Venezia Giulia region. It is essentially the regional equivalent of capicola or coppa, known for its firm texture and rich flavor.
How is ossocollo made?
To make ossocollo, the pork neck is seasoned with a blend of spices and salt before being stuffed into natural casings. It is then left to dry and age, a process that develops its signature firm texture and savory taste.
What does ossocollo taste like?
Ossocollo offers a rich, savory flavor profile that is slightly spiced from the seasoning used during the curing process. The aging process gives the meat a firm texture that slices beautifully, making it very similar to coppa.
Where does ossocollo originate?
Ossocollo originates from the Friuli-Venezia Giulia region in northeastern Italy. It is a celebrated traditional charcuterie item that showcases the region's expertise in curing pork.
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