 |
 |
Considered the delight of gourmet, capocollo is made selecting the muscles of the neck, the most fine and compact, of heavy swine.
The meat is flavoured with sea salt and spices. When cut, the slice results compact and homogeneous, of vivid red, interspersed with white pink fat parts. The smell is the delicate one of seasoned meat, with a light spicy fragrance, especially of pepper. The taste is characterised by a huge sweetness, balanced with a delicate tastiness surrounded by the characteristic smell of seasoned products.
The processing method of capocollo is carried out in four phases:
- first of all, meats are flavoured with a mix of salt and spices finely measured out;
- after a short period of storage in a cold place, necessary to allow salt and spices to penetrate the meat, the product is massaged and wrapped in a characteristic covering of natural swine called “suet skin”;
- then capocollo is tied up and brought to dry into dedicated places for almost 10 days;
- the last phase is the seasoning which lasts at least three months.
|
|
|
|
|
|
| |
| Purchase informations |
| Product for sale in vacuum packs. Price per Kg (including VAT) |
|
| Price: Euro 21,00 |
| |
| Ingredients |
| Pork, salt, pepper |
|
|
|
