White Pig Capocollo
12,20 € – 27,10 € IVA inc.
Capocollo with very aromatic flavors and good texture.
SEASONING
Capocollo is placed to mature in well-ventilated rooms for an optimal period of about three to four months.
PIECE
The whole piece is about 2/3 kg.
INFORMATION
CAPOCOLLO comes from the portion of meat positioned between the neck and the rib of the pig.
The piece is salted in a tanning mixture of Tuscan salt and spices for several days.
Once removed from marinating, the piece is stuffed into natural casing , and then wrapped in elastic twine net and tied with red twine.
The capocollo is then placed for curing.
Capocollo has some marbling of the meat and infiltration of the fatty parts on the lean parts, giving it good plasticity and a lingering flavor on the palate.
THE NATURALLY PROCESSED PRODUCT IS FREE OF DYES AND PRESERVATIVES.
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