For the creation of this capocollo , our butchers choose the most delicious parts of the neck and shoulder of the pig, flavoring them with local spices, adding salt, then massaging so that the flavor penetrates deeply.
After the "massage" phase, the meat is dried, starting a seasoning that lasts two months .
The result is an indescribable flavour, rich in aromas and scents of the countryside.
Our Umbrian capocollo can be accompanied with aged cheeses and other cured meats in a typical Umbrian traditional platter and is excellent accompanied by the typical cheese cake during Easter with the family.
|| about 750gr
|| Battilani Flavors
| Expiration date
|| 5 months
|| store at a temperature not exceeding 4°C
| Shipping method
|| vacuum packed
| Ingredients ||Pork, salt, garlic, pepper, dextrose, sucrose, flavourings, antioxidant: E301, preservative: E252.