The capicollo, or capocollo, is a sausage product using a cut of meat taken from the back of the neck of pork, from which it derives its name.

In Campania, its production has spread throughout the region, particularly in inland areas like the Lower Irpinia, the hinterland of Naples, Caserta up.

It consists of a single whole cut of meat that is salted and seasoned with spices, sausages, smoked and left to mature for two to four months. The capicollo has a diameter of about 10-15 cm and a length of 30 to 40 inches, is very fragrant and has a smooth texture and a flavor and aroma.