Capocollo (pork neck), Spicy / Not spicy
Ideal for the satisfaction of the most demanding palates
The Capocollo is produced following artisan methods of old Calabrian recipes, using local pork neck and loin parts. Then it’s put into natural pork entrails and manually tied up. The seasoning in mountain climate, gives the Capocollo its particular taste and fragrance.
It has the typical consistence of seasoned entire salamis, with a rosy colour and with spicy, or not spicy, taste.
Cuts: 1,4 – 1,8 kg
Seasoning: 80 – 100 days
Conservation: Between 0°C +4°C
Packaging: 5/10/20 kg
All products can be supplied in vacuum-packaging or in protected atmosphere.
Shelf life in vacuum-packaging: 180 days
Shelf life in protected atmosphere: 90 days.