Capocollo Cotto a Bassa Temperatura e Laccato al Miele con Scarola

Capocollo cotto a bassa temperatura e laccato al miele con scarola is a contemporary Italian dish that reimagines traditional cured pork shoulder through slow-cooking and glazing techniques. The dish originates from Matera, Italy, where chef Austin Matera of the eponymous venue Austin Matera has developed a version praised by the food guide *Habemus Fame*.

The preparation involves cooking capocollo (pork shoulder) at a low temperature for an extended period, which breaks down connective tissues while retaining moisture. After slow-cooking, the meat is lacquered with honey, creating a glossy, caramelized exterior that balances savory and sweet notes. The dish is served with scarola (escarole), a slightly bitter leafy green that provides textural contrast and cuts through the richness of the pork.

A great version of this dish is distinguished by the tenderness of the capocollo—it should be fork-tender but not falling apart—and the precision of the honey glaze, which must be sticky without becoming cloying. The scarola should be wilted but still retain some bite, often finished with garlic, anchovy, or chili for depth.

Regional variations may incorporate local honeys, such as chestnut or acacia, or substitute scarola with other bitter greens like radicchio or puntarelle. In Matera, the dish reflects the region’s tradition of nose-to-tail butchery and the use of simple, high-quality ingredients elevated by modern technique.