3.7M views · 32K reactions | You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot thanks to its vivid red color and beautiful marbling. | Insider Food | Facebook

519K views · 19K reactions | C’è chi la chiama coppa, ossocollo, finocchiata, scamerita, corpolongo o lonza: noi lo chiamiamo capocollo, ed ecco come lo facciamo.  | Antica Macelleria Pucci | Facebook

Martina Franca's capocollo is a traditional cured meat from Apulia, appreciated throughout the whole country and beyond. The Apulian town of Martina Franca is known as an ancient place where pigs bred in Salento, Taranto and more generally in the whole region, where brought to be slaughtered and their meat processed. The know-how of Martina Franca people paired with the city microclimate (fresh, windy and dry) gave, and still give, the capocollo a perfect balance. Capocollo di Martina Franca is