Product information
Capocollo is eaten in very thin slices as an antipasto, but can also be seasoned with some olive oil, rocket, and Grana Padano like a carpaccio.
Moreover, you can use it to prepare amazing sandwiches.
Pork neck, salt, wine, dextrose, spices.
Non-edible casing.
Keep it in the fridge and slice right before serving.
Tradition dictates that, once opened, it should be kept in the fridge wrapped in a clean cloth soaked in red wine.
Capocollo, cured shoulder ham – half piece
Also known as coppa, capocollo is a very flavourful ham made using the shoulder and neck of the pork.
The Fattibene salami family carefully breed its pigs free to roam and forage themselves, and cured using traditional methods.
Firstly Salt, and pepper compose the brine where the meat spends almost 12 days getting a nice massage every day. Later, it is washed with wine, bagged in a natural casing, knotted in the traditional “chiappo” shape, lightly smoked with olive wood, placed to dry for about 8 days and, finally, aged for 60 days.
30.20 €
Product information
Capocollo is eaten in very thin slices as an antipasto, but can also be seasoned with some olive oil, rocket, and Grana Padano like a carpaccio.
Moreover, you can use it to prepare amazing sandwiches.
Pork neck, salt, wine, dextrose, spices.
Non-edible casing.
Keep it in the fridge and slice right before serving.
Tradition dictates that, once opened, it should be kept in the fridge wrapped in a clean cloth soaked in red wine.
