PORK HEAD - 100% Made in Italy

Capocollo di Calabria is not just a cured meat, it is the pride of the production of typical cured meats of this region!   Its most common use is for appetizers, especially in Calabrian platters, or as a base for a tasty meal typical of the culinary tradition. ANDthe protagonist that is still on stage today in many tables in Calabria. ANDIt is advisable to cut it and place it on a good slice of bread and eat it whole, including the fat.   It is said that it is eaten in its entirety since the alternation of fat and lean gives a unique, balanced and soft taste.   Capocollo accompanied by a good full-bodied red wine will create an explosion of flavors for the palate. Our very high quality Capocollo is handcrafted from the upper part of the loin at neck height.   After being deboned and salted for around 7 days, at the end of which the meat is massaged and flavored with local flavours, at this point it is netted for subsequent maturation for over 100 days, thus obtaining a delicate and tasty with an unmistakable aroma. Available in 500 g format.   Meat origin in ITALY, preferably at km0.