• CAPOCOLLO (100g)


    Capocollo is made from the upper part of the neck of Italian pigs. The meat is trimmed to obtain the typical elongated cylindrical shape. Processing requires salt, pepper, fine herbs and careful rubbing sticking to the traditional Senese method. The meat is then wrapped in straw-paper and left to dry and age in cool cellars for at least three months. A slice will have a marbled effect and have a spicy rich taste.