11.25 € – 45.00 €
Capocollo is a cured meat obtained by processing the upper part of the pig’s neck, the anatomical piece of the pig that goes from the nape to the fifth rib. It is prepared by massaging the piece with a sales mixture, crushed pepper and garlic and then covered for three days at the end of which it is washed and covered with a sheet of paper straw and placed to mature in special rooms. The product lends itself very well to long aging. When cut you can appreciate the bright red color of the lean surrounded by the abundant white-pink marbling that surrounds and delimits the component parts of lean and quality index of the product. The marbling is like melting the typical flavor and consistency of the fat that melts in the mouth releasing characteristic flavors.
Weight: 250g / 500g / 1kg
Seasoning: 4/6 months
Deadline: 120 days
Storage: Keep in a cool and dry place. In the fridge max + 4 °, it is advisable to wrap it in a damp cloth.
Ingredients: Pork, salt, pepper. No chemical preservatives. Gluten, lactose.
250g, 500g, 1 kg