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Capocollo
With its overwhelming yet delicate flavor, capocollo is the cured meat suited for palates seeking excellence.
It is cut from the upper part of the neck, hence its name "capocollo" (literally "upper part of the neck"). The salting process is meticulously performed by hand by our operators, using only salt and ground pepper. After an initial salting phase, the meats are hand-massaged daily with care and dedication, allowing the salt and spices to slowly envelop the meat. Following salting, the meats undergo natural curing in caves, which lasts approximately 150 to 200 days.
It is cut from the upper part of the neck, hence its name "capocollo" (literally "upper part of the neck"). The salting process is meticulously performed by hand by our operators, using only salt and ground pepper. After an initial salting phase, the meats are hand-massaged daily with care and dedication, allowing the salt and spices to slowly envelop the meat. Following salting, the meats undergo natural curing in caves, which lasts approximately 150 to 200 days.
| min. curing time | 150/200 days |
| shelf life | 150 days |
| average weigth | 2/3 kg |
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