Fresh pork collar

The fresh cut has visible veins of fat running through the muscle. Keep that marbling when preparing small rolls, trimming only ragged edges that make the parcel difficult to close. When a recipe calls for fresh capocollo, buying the cured product changes both the texture and the way the dish cooks.

For bombette, ask for thin slices that can bend around a small piece of cheese without tearing. Flatten thicker spots gently between sheets of food-safe paper. Fold the short edges inward, roll the meat around the filling and secure it for cooking. Remove every toothpick before the rolls reach the table.

Fresh capocollo forms the small rounded parcels of Puglian bombette, enclosing canestrato, salt and pepper. The meat can also be cut into steaks for the pan or grill, or left in a larger piece for roasting. Match thickness and cooking method: a thin cheese-filled roll and a thick steak should not share an automatic cooking time.

Ask for capocollo fresco or coppa fresca and say what you plan to cook. Choose slices with even thickness for rolls and check that they are large enough to enclose the filling. Cured capocollo, pancetta and pork loin are different products; do not let the shared name or a similar-looking packet decide the purchase.

Keep the raw meat refrigerated in its packaging or a covered container that catches drips. Respect the use-by date and the supplier’s storage instructions. Prepare it with clean tools and keep the raw slices separate from cooked rolls and foods that will be served without cooking.