Capicola

The Capicola is obtained from pork's upper loin, boneless and then salted. After the salting phase it is rinsed with water and wine vinegar, kneaded and aromatized by covering it with a dressing made of Calabrian chili and wrapped into the pork's diaphragm. Bound energetically with a natural twine, the Capicola is them left for seasoning for a minimum of 100 days in environments with controlled temperature and humidity. Our Capicola is gluten- and dairy- free.

Weight:
kg 1,2/2,5


Seasoning:
100 days

Packs:
ATM


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.