Pork neck (or loin)



There are many names for this product and most of our customers look for it as capocollobut in the territory of Norcia and Valnerina it is known as loin. Further north everyone knows it as a “cup“. If we talk about fresh meat for central Italy it is the “loin” while in the south the same cut of meat is known as “locena” and in Tuscany as scamerita.

The official name is therefore “capocollo” as it is registered in the traditional agri-food products of Umbria but let’s go ahead and try to understand why.

How come all these different names?

Because butchery is an art and adapts to the various areas with slightly different terms, but … the product is always and in any case special.

This is the definition as reported by “Wikipedia”:

The capocollo is a part of the pig between the head and the loin (loin in the case of the pig). It is also called scamerita (in Tuscany), or coppa (in northern Italy), or locena (in some areas of southern Italy).

Regardless of the name, let’s understand how we do it in Norcia.

With the part of the pig between the head and the loin, the favorite goodness of children and adults is created. For us (for the inhabitants of Norcia and some areas of central Italy) the “cup” identifies the real “head” by identifying a product processed differently from the usual Norcia cured meats, with a “cooking” procedure of some selected parts . Discover the traditional pork cup of Norcia.

How is loin made?

Mainly our loin (or capocollo) is made with a cut of lean that is spiced and left to mature like a sausage for a variable period (normally no less than 45-60 days) together with cuts of fat. The weight of the final product is around 1.6 kg and, even if it is left to mature more, it always remains soft when cut.

In our ecommerce you can also find it in vacuum-packed format with cuts of about 550 – 600 g each.

How to use seasoned capocollo

The tastiest way to savor this meat is with “common bread” or even better with “peasant” bread. In our area the bread is almost always strictly “unsalted” and the peasant version is the one that is found as “cooked in wood”. A more compact bread, always bland, but with a denser crumb. Obviously, with a rosette you can make an excellent sandwich, which your children will appreciate very much and which can also be suitable for your Sunday walks. The fat contained in the cut is perfect for giving flavor and giving the right energy for active people!

The combination on the table is that of the classic platter of cold cuts (which you can come and taste in our store)

Seasonal combinations

In most of Umbria and Lazio the capocollo is always on the tables on Easter morning to combine it with the famous sweet or savory Easter Pizza


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Additional information


entire, slice