Prodotti > The capocollo "capeccuollu"

The capocollo is made from the finest part of the pork , between the pork’s head and pork’s fillet. The capocollo is dried with salt for for 24-48 hours (depending on the weight). We use only capocollo which presents thin fat nervetion, so we obtain a product with a special color and special taste also. The capocollo is made by hand in the following manner: meat is mixed with pepper and local herbs and it is covered by a natural pork’s underbelly veil. It is tied into 4 parts with a string to give it a particular form. Served with local calabrese chesses, vegetables and olive oil, capocollo is considered the king of antipasto.



Drying time. 90 days