Capocollo Calabrese - 100g Freshly Sliced

SKU SQ8652717 Categories , Tag


Capocollo from Calabria is a dry-cured pork neck. This delicacy was first introduced to southern Italy by the colonies of ancient Magna Graecia. The meat is boned and salted for about 4 to 8 days, then rinsed in vinegar, rubbed with peppercorns and coated in chili powder. Cased in ‘pelle di sugna’, the inner lining of a pig stomach, the pork neck is tied and left to mature for at least 100 days.

Weight 0.1 kg

Pork, Salt, Spices, Flavours, Dextrose. Antioxidant: E300. Preservatives: E252, E250




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Capocollo Calabrese - 100g Freshly Sliced

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