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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

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