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Capocollo Hot - Giorgio

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The Capocollo is a cold cut that is aged whole. So how the muscle is selected and trimmed is of considerable importance. Before being sprinkled with spices and quarry salt, the muscle is massaged. It is then cured using Tellicherry black pepper, in grains and ground, chili pepper. It is stuffed in natural intestine, tied by hand, pricked and hung up to dry. The last stage is aging in air-conditioned cells. When cut, the slice is bright red with orange ends due to the pepper and chili. Taste is balanced and the presence of pepper and chili dampens the fats sweetness. Texture is soft and the slice melts in the mouth.

Your product will be cut to order, and is NON-REFUNDABLE under any circumstances.

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