Capocollo di maiale nero di Calabria

Capicollo or Capocollo di suino nero is one of the finest cured meats that are obtained from the upper part of the loin. Our capicolli are handmade and wrapped in natural casings then tied with string. Ideal for hors d'oeuvres, capicollo is a highly appreciated cured meat with a unique and unmistakable flavor and texture given by the top quality meat of the Black Pig of Calabria.

The Ferrari farm in Altilia (Cs) produces sausages obtained from black pigs coming exclusively from its own farm.

The nutritional properties of pork make it possible to obtain products of excellent quality, with a high content of proteins, vitamins, mineral salts and essential fatty acids (source INRAN).

Cut: upper part of the loin of Black Calabrese Pig.

Salting: about 12 days.

Processing: salt tanning, washed with wine vinegar, wrapped in natural casings and tied with string.

Seasoning: about 240 300 days.

Weight: slices of 500 gr. Product subject to natural weight loss of +- 15%. Weight of casing between 450 gr and 550 gr.

Handcrafted product subject to limited production.