Sliced Capocollo Cured Meat


Capocollo is made from the pig’s neck. Flavoured with salt, mixed spices and pepper, it spends almost 12 days sitting in brine and is massaged daily. It is then washed with cooked wine, bagged in a natural casing, knotted traditionally “a chiappo”, lightly smoked with olive wood, placed to dry for eight days and, finally, put to season for another 60 days.

Quantity: 100g