Capocollo di Calabria

PDO Calabrian Capocollo

The PDO Calabrian capocollo is obtained from the upper parts of loin from pigs bred in Calabria, deboned and then dry-salted. It is rinsed with water and wine vinegar, knead, aromatized with black pepper and Calabrian pepper sauce and wrapped in pork wall diaphragm. Energetically tied with natural thread, the capocollo is left to season for a minimum of 100 days in well-conditioned environments, with controlled temperature and humidity.

Weight:
kg. 2/3


Seasoning:
100 days

Packs:
SV


Packages:
packs 10/15/20/25 kg

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The sausage factory Menotti works following a personal HACCP plan and guarantees the safety of products in conformity with the current legislation.