The Capocollo from Calabria is a dry-cured pork neck. This delicacy was first introduced to Southern Italy by the colonies of Ancient Magna Graecia. The meat is boned and salted for about four to eight days, then rinsed in vinegar, rubbed with peppercorns and coated in pepperoncino calabrese chilli powder. Case in 'Pelle Di Sugna', the inner lining of a pig stomach, the pork neck is tied and left to mature for at least 100 days.