 Among the most illustrious admirers of meats of this region is Giacomo Casanova, who is said to have tasted with particular enjoyment during a trip to Calabria, judging them among the best he had ever tried.The taste, intense and delicate at the same time, is enhanced by combining with well-structured red wines; the capocollo is typically eaten as an appetizer or as a snack, with the traditional local sourdough bread, baked in a wood-fired oven.It keeps perfectly for about a year, in fresh and dry places, where it is traditionally hung from the ceiling to complete the maturation process.