Capocollo Arrosto con Patate e Insalata Mista

Capocollo Arrosto con Patate e Insalata Mista is a hearty Italian dish that transforms the pork cut typically cured for salumi into a roasted main course. The preparation originates from the Emilian Apennines, where capocollo — the fatty neck and shoulder muscle of the pig — is prized for its rich marbling. In this version, the meat is seasoned, slowly roasted until tender and crisp-edged, then served alongside roasted potatoes and a fresh mixed salad. A great version relies on high-quality capocollo with visible fat, a slow roast that retains moisture while achieving a crackling-like exterior, and potatoes that absorb the rendered pork juices. The sharpness of the salad, often dressed with lemon or vinegar, cuts through the richness.

At Mulino degli Elfi in Baragazza, Italia, the dish is highlighted by the creator Sentieri Golosi as a standout expression of local mountain cooking. The venue’s version emphasizes simplicity: capocollo from heritage-breed pigs, potatoes roasted in the same pan, and a salad of wild greens foraged from the surrounding hillside. Regional variations appear across Emilia-Romagna and into Tuscany, where some kitchens braise the capocollo with wine and rosemary before roasting, or swap potatoes for roasted chestnuts. Others serve the meat sliced thin and cold, as in a traditional porchetta-style sandwich, but the Mulino degli Elfi preparation remains faithful to a home-style arrosto, making it a benchmark for the dish.