Stories from the shop
Ossocollo, twenty days under salt
Ossocollo is the Venetian name for coppa: the pork neck, twenty or twenty-five days under salt, then cured whole. How it's made and how to slice it.
Salumeria Miatto
Ossocollo is the name given in the Veneto and Friuli to coppa, which elsewhere is called capocollo (Wikipedia). It isn't a mixture but a whole piece: the pork neck muscle, with its streaks of fat.
Trimmed, then under salt
In 2018 we went through it step by step on Instagram (our post). First the trimming, which gives it its shape; then a rest; then the salt.
The ossocollo stays under salt for twenty to twenty-five days, depending on how much the piece weighs: the bigger it is, the longer it takes for the salt to reach the centre.
Then to cure
After the salt, the ossocollo is tied and goes to cure whole, for months. When it's cut, it's dark red and soft, streaked with white.
Thin, very thin
Unlike sopressa, which is cut into thick slices, ossocollo is cut thin: it's whole, dense meat, and in a thin slice it comes across soft and fragrant. You eat it on its own, or with soft bread.
A traditional product
The Veneto Region lists “osocol di Treviso” among its traditional food products (Regione Veneto). It's a list of products that have been made for a long time, not a quality mark: what counts is how each maker makes it. You'll find ours on its page: ossocollo.
