In Sicily as in all of Southern Italy, capocollo is the salami (called cup in the North) that is derived from the homonymous cutting pig, corresponding to the muscles of the back of the neck. After being boned, trimmed and degreased, the meat is left for about ten days in insaporirsi in a pinch of salt, pepper and other natural flavors. And 'then it stuffed into pork casings, tied and placed in a cool and airy, where it remains at least a couple of months. Some manufacturers also subject it to a light smoking.