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The capocollo is a sausage obtained by working the muscles obtained from the upper portion of the pig's neck and from a part of the shoulder this justifies its name. It is a cured meat with a strong flavor, an amalgamation between the savory taste of salami and the delicacy of ham, even if the taste is more intense. The meats chosen by our Craftsman of Cured Meats are salted and massaged. This operation is necessary to favor both the penetration and the uniform distribution of the salt, then they are stuffed into a natural casing and left to mature for 55-60 days. During the processing, spices and aromatic herbs are added. In the past, for its seasoning, it was customary to wrap the meat in a rough cloth, the method we proposed to seal a process. The meat is not minced, so the product is very compact, made up of parts of fatty meat and lean meat that give the capocollo a decidedly excellent taste.timo.
SPECIFIC NOTES:Capocollo of selected seasoned pork, salted and flavored according to ancient tradition.
ORGANOLEPTIC CHARACTERISTICS:Seasoning: 55-60 days - Shape: Vacuum cut.
INGREDIENTS:Cup of pork, salt, pepper, garlic, dextrose - Product without dyes, gluten-free, Milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible gut.
STORAGE METHOD: Cool and dry place.
AVERAGE DEADLINE: 90 days.
RECOMMENDED COMBINATIONS:The capocollo is a highly appreciated product of the Umbrian pork butchery, suitable for any type of situation: as a sliced for snack, as an appetizer with bread or focaccia or as a roll for imaginative seconds. It goes well withCheeses fresh, soft and semi-hard paste. Excellent if accompanied by tasteless bread, to stuff the traditional onePizza Pasquale with Cheese.