Capocollo of Calabria Artisan La Calabrese

Capocollo di Calabria, another undoubted Calabrian pride, is prepared using the meat from the upper part of the pork loin, boned and salted dry or in brine, with ground cooking salt. To maintain the softness and organoleptic properties of the cured meat, this cut of meat must have a layer of fat of at least three or four millimeters. The salting, which lasts from four to ten days, is followed by washing with water and wine vinegar, pressing and adding black peppercorns. The Capocollo is then left to mature for no less than a hundred days, wrapped in a pig parietal diaphragm and tied in an enveloping way, with natural twine. The product on sale here differs from many others as it guarantees craftsmanship that is still today a guarantee of a quality product.

Product vacuum-packed in slices and shipped in a freshness-saving bag and gel cold accumulator, ideal for ensuring that the product travels at a controlled temperature.

The weights are indicative and subject to a possible variation of 15%.