Description
<p>The <strong>Capocollo of Suino Nero di Calabria</strong> is an exceptional and extremely rare product, produced in Calabria from the processing of the meat of the prized <strong>Suino Nero di Calabria or Nero Calabrese</strong>. This breed is raised in the wild and is not very fertile, nor does the <strong>Nero Calabrese</strong> grow quickly, making it unprofitable for intensive farming and thus at risk of extinction. The <strong>Suino Nero di Calabria</strong> has the perfect characteristics for producing very high-quality cured meats, as its fat is considered particularly good because it contains <span>monounsaturated and polyunsaturated fatty acids of the omega-3 and omega-6 series in significantly higher amounts in the meat of black pigs raised outdoors, so much so that some experts describe it as extra virgin olive oil on four legs." In addition to this quality, which reflects on the healthiness of the product, the <strong>Capocollo of Suino Nero di Calabria</strong> is also very tasty, as this particular fat makes the taste particularly sweet and unique. Derived from the pork neck, processed only with traditional methods, salted by hand, and tied with or without cane sticks.</span></p>" Pairings: The Capocollo of Suino Nero di Calabria is a very tasty cured meat, perfect as an appetizer paired with a Barbera or a Pinot Noir. Storage: store in a cool, dry place. Aging: 23