Capocollo is typical of the Norcia tradition, and is appreciated for its particularly rich flavour. The preparation process involves the addition of salt, pepper and coriander, after which the meat is tied. It is bound either with greased butcher's casings, or with part of the large intestine. In Umbrian tradition, capocollo is served as an antipasto, or more frequently as a filling for flatbread, or Easter cheese bread. In the past, capocollo was made at Christmas time, after the pigs were slaughtered. It was then matured until the spring, in time for the Easter celebrations.