Capocollo is a seasoned, cured, and thinly-sliced cold cut of pork taken from the neck or shoulder.
- First, the producers season the pork meat in a ‘marinating tub’ with (usually red) wine, spices, and herbs. These herbs and spices tend to differ from region to region, but black pepper and paprika are common.
- Following this, all sides of the meat are rubbed with salt.
- After salting the meat, it is put into sausage casings and left to cure for approximately three to six months.
- Once the capocollo is ready, it is usually cut into thin slices before being packaged for sale.
Capocollo 100 gr