Osocol of Treviso

Treviso osocol is a noble and prized cut of pork, corresponding to the upper part of the neck, rich in fatty veins and tender muscle. The name comes from the Veneto dialect and emphasizes the importance attached to this piece in traditional cooking. It is mainly used for the preparation of roasts, braised or cured meats, thanks to its particular marbling that makes it succulent and rich in flavor. In some variations, it is spiced and lightly smoked before curing. Osocol also lends itself to slow cooking with red wine, herbs and onion, resulting in dishes with great depth of flavor. It is much appreciated at festivals and typical restaurants in the Marca Trevigiana, where it is a little-known but surprisingly tasty specialty. Its valorization is now linked to the rediscovery of “minor” cuts but extraordinary for their organoleptic qualities.