Unlike salami, Capocollo is made from the neck muscle and is cured as one whole piece. It is first lightly seasoned with wine, garlic, herbs and spices then massaged with salt and put into a casing and allowed to cure. It is redolent of the warm spices used nutmeg, anise and its texture is silky. Experience the essence of Italy with Marino Fine Foods, a revered family-run institution established in 1957. From the age-old traditions of Abruzzo, Italy, now flourishing in the heart of South Australia, Marino Fine Foods brings an unparalleled dedication to quality and authentic flavour in their exceptional range of salumi. Their three generations of expertise ensure that foodservice and retail partners are provided with a diverse selection of cured meats that truly enrich any culinary offering, embodying a legacy of excellence with every delectable bite.