Cured Pork-Meats


Our sliced cured pork products

To better taste them in all moments

Capocollo (porks 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.

Spianata (squeezed salami), Spicy/Not spicy

A unique taste for the consumers
Typical Calabrian medium-grained salami, obtained from high-quality parts of the pork; legs, shoulders and bacons are carefully cleaned and selected. Then it’s put into natural pork entrails and squeezed by steel grids. The seasoning in mountain climate, gives it a particular taste and fragrance.

Packaging: Sliced portions of 120 g
Conservation: Between 0°C +4°C
Packaging: 10 portions per carton
Shelf life (only protected atmosphere): 40 days

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Recipes

Riso, patate e cozze

Ingredients for 4 people – 1 kg of mussels preferably from the Adriatic Sea – 400g of rice – 5 or 6 medium size potatoes – 3 medium size onions – 50g grated pecorino cheese – 1 clove of garlic – 1 sprig of parsely – celery – APLUVIA Cooking – Organic -Green Line extra … Continue reading Riso, patate e cozze

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Spaghetti all’arrabbiata

Ingredients for 4 people – 320g of APLUVIA Cooking – Long pasta -Golden Line spaghetti – 700g of APLUVIA Cooking – Red Line tomato passata – 2 chilli peppers cut into small pieces – 3 cloves of garlic – APLUVIA Cooking – 100% Italian- Green Line extra virgin olive oil – pepper and a pinch … Continue reading Spaghetti all’arrabbiata

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