Cured
Ossocollo
Pork neck, salted and cured whole
Ossocollo is the Venetian name for coppa: the pork neck muscle, trimmed, salted, spiced and left to cure whole. When cut it is soft and dark red, marbled with fat.
We keep it under salt for twenty to twenty-five days, depending on the weight of the piece, before it goes to cure. The Veneto Region lists “osocol di Treviso” among its traditional food products.
How to enjoy it
In wafer-thin slices, on its own or with soft bread.