Cured Pork-Meats

D.O.P. Capocollo

Capocollo di Calabria a Denominazione di Origine Protetta (pork neck of Calabria with protected designation of origin)
Ideal to satisfy the most demanding palates
It’s produced in the National Park of Sila, with meat coming from porks bred in Calabria by natural feedings. The Capocollo is made of meat from the pork’s upper loin, which is boned and dry-salted, or salted in brine, with ground kitchen salt. The salting takes from 4 to 10 days.
The fresh Capocollo weighs between 3,5 and 5,5 kg. When cut, it shows a layer of fat of about 3-4 mm. The seasoning is made naturally for at least 100 days.
The “Capocollo” of Calabria has the following characteristics:
– cylidrical shape, wrapped in natural pork entrails;
– enfolded, by a manually tied natural string-
The colour is rosy or red, more or less intense, due to the presence of black-pepper or ground red hot pepper. When cut, it shows a bright rosy colour, with stripes of the natural fat of the loin.
The taste is delicate, improving with the seasoning and the fragrance is characteristic with balanced intensity.
Cuts: approx. 2,3/3,1 kg
Conservation: 0°C +4°C
Packaging: 3/5/10/15/20 kg single/multiple vacuum or multiple protective atmosphere
Shelf-life: vacuum 180 days, protective atmosphere 90 days



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