Capicola

The Capicola is obtained from the upper parts of pork loin, deboned and then salted for 4/8 days. After such time, it is washed with water and wine vinegar, kneaded and aromatized with Calabrian pepper-sauce and wrapped into the pork's diaphragm. Energetically tied with a natural twine, the Capicola is left to season in environments with controlled temperature and humidity for a minimum of 90 days in environments with controlled temperature and relative humidity. Our Capicola are gluten- and dairy- free.

Weight:
slice gr. 600/800


Seasoning:
90 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.