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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