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.
Ingredients: Calabrian pork meat, salt, 2% of hot pepper sauce, hot chili powder, antioxidant E301, preservative E252-E250 Quantity: approx. 700g - approx. 1,8kg Packaging: vacuum-packed Storage: 2 ° C / 8 ° C Origin: produced and packaged by Salumificio Menotti srl, Colosimi (CS), Italy
