Calabrian black pig capocollo

The Capicollo or Capocollo of black pig is one of the most prized cured meats that are obtained from the upper part of the loin. Our capicolli are handmade and wrapped in natural casing then tied with string. Ideal for appetizers, capicollo is a highly appreciated cured meat with a unique and unmistakable flavor and consistency given by the absolute quality meat of the Black Pig of Calabria. Our pigs are of the Nero di Calabria breed, raised in a semi-wild state in Canolo in the Aspromonte National Park. The nutritional properties of pork allow us to obtain products of excellent quality, with a high content of proteins, vitamins, mineral salts and essential fatty acids (source INRAN). Cut: upper part of the loin of Calabrian Black Pig. Salting: approximately 12 days. Ingredients: pork, spicy chili pepper, salt, Once the 3.5-5 kg cuts of meat have been selected and deboned, the process continues with salting in brine. This operation lasts 10 days and is followed by washing with wine and pressing with a press, with the addition of crushed spicy pepper. The product is then wrapped in pig casing and then proceeds with the traditional manual tying with natural twine and the use of the characteristic splints. The maturation lasts approximately 120 days Weight: 500g slices. Product subject to natural weight loss of +- 15%. Casing weight between 450 g and 550 g. Artisanal handmade product subject to limited production. Slice vacuum packed 400g. Product subject to natural weight loss of +- 15%