Capocollo is an italian cured meat made using the muscles of the pork right behind the neck. The meat is salted, cured with different spices according to the different regional traditions. Capocollo is produced in all regions of Italy, where it takes different names such as "Coppa" in Piacenza and Parma; "Lonza" or "Lonzino" in Abbruzzo, "Capocollo" or "Finocchiona" in Siena "Capocollo" or "Capicollo" in Umbria, Tuscany, Lazio, Apulia, Basilicata, Molise and Calabria. Capocollo is a tasty cured meat that has a typical sweet aroma and flavour, that becomes more delicate if it is aged.