Capocollo

Rosy red of cured pork neck, sliced thin and freckled with pepper.

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Capocollo is a rich red.

It can be described as rich, full, medium and fresh.

Set in black, because black reads best on it.

Capocollo

Capocollo or coppa is an Italian pork salted meat made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pig shoulder or neck. It is whole-muscle, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham (prosciutto), because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

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capocollo

Noun

A type of cured pork sausage

Wiktionary

Its neighbors.

Rosy Sunset, #d95854 Valencia, #d4574e Blossoming Dynasty, #de5346 Bricks of Hope, #db5856 Flushed, #dd5555 Coral Burst, #dd5544 Red Wire, #db5947 Gladiola, #d54f43 Wet Coral, #d1584c Scarlet Sun, #da5640 Spirit Warrior, #d45341 Spiced Coral, #d55459

Capocollo

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Capocollo

Capocollo

capocollo

Its neighbors.

Its complements.

As a ramp.