Description
Capocollo
Capocollo is made by selecting heavy pigs from local breeding and working with the finest and most compact neck muscle meats.
The meat undergoes an articulated preparation, starting with a uniform massage with a tanning based on salt, spices and natural aromas to give it a unique and enveloping scent. Then the maturation phase takes place, which begins in the cellar with a wood fireplace and lasts up to a maximum of 6 months.
The Capocollo is bright red when cut, interspersed with parts of pinkish white fat. In the mouth there is a marked sweetness contrasted with a delicate sapidity.
Store in the fridge between 0°C and +4°C.
Other Information
Average nutritional values per 100 gr. of product
Energy: 1666kj/398kcal
Fat: 34 gr.
of which saturated fatty acids: 11gr.
Carbohydrates: 0.6 g.
of which sugars 0.6 g.
Fibres: 0 gr.
Protein 24 gr.
Salt: 5.6 gr.
Ingredients: pork, salt, spices and natural flavourings
Sugars: dextrose, sucrose.
Preservatives: E252
Antioxidant: E301
