Capocollo DOP 500 g - Salumificio Menotti
In stock
Calabrian Capocollo DOP is obtained from the meat of the upper part of the loin of the pig reared in Calabria, boned and then dry-salted. It is washed with water and wine vinegar, massaged, flavored with black pepper and Calabrian pepper sauce and wrapped in the diaphragm wall of the pig. Tied vigorously with natural string, the capocollo is left to age for at least 100 days in well-conditioned rooms with controlled humidity and temperatures.
€20.00
