Calabrian Spicy Capocollo - Salumificio Menotti
Out of stock
Capocollo is obtained from the meat of the upper part of the loin of the pig, boned and then salted for 4/8 days. After this period it is washed with water and wine vinegar, massaged, flavoured with Calabrian pepper sauce and wrapped in the diaphragm of the pig wall. Tied vigorously with natural string, the capocollo is left to age for at least 90 days in rooms with controlled temperature and humidity. Gluten-free and without dairy products.