The San Vincenzo Capocollo is a very typical product of the region, famous in its spicy version. The uniqueness of the Capocollo of Calabria lies in the use of pepper preserves during the seasoning of the meat before aging, which gives this product a unique taste. Pairings: The San Vincenzo capocollo is a product that is well suited to be consumed as an appetizer or starter, paired with medium-bodied red wines with sustained acidity. Storage: Store in a cool, dry place and cover the cut part with a cloth. Processing: For the production of the San Vincenzo Capocollo of Calabria, the upper part of the loin of pigs exclusively born and raised in Calabria is used. Typically, a capocollo before processing weighs between 3.5 and 4.5 kg. The subsequent processing involves deboning, followed by salting for 4-8 days depending on the desired product. After this period, the meat is washed, dried, and sprinkled with wine vinegar before being seasoned. The seasoning of the Calabria DOP capocollo is a very important operation because it imparts a particular character to the product. The technicians of the Mena salumificio, in addition to whole peppercorns, also use Calabrian pepper preserves to give a spicy taste to the sausage. Subsequently, the Capocollo is inserted into the pig's casing, which is pierced and tightly tied with wooden canes that promote its tapered shape and aged in well-ventilated rooms for about 15 days. Aging: 24
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The San Vincenzo Capocollo is a very typical product of the region, famous in its spicy version. The uniqueness of the Capocollo of Calabria lies in the use of pepper preserves during the seasoning of the meat before aging, which gives this product a unique taste. Pairings: The San Vincenzo capocollo is a product that is well suited to be consumed as an appetizer or starter, paired with medium-bodied red wines with sustained acidity. Storage: Store in a cool, dry place and cover the cut part with a cloth. Processing: For the production of the San Vincenzo Capocollo of Calabria, the upper part of the loin of pigs exclusively born and raised in Calabria is used. Typically, a capocollo before processing weighs between 3.5 and 4.5 kg. The subsequent processing involves deboning, followed by salting for 4-8 days depending on the desired product. After this period, the meat is washed, dried, and sprinkled with wine vinegar before being seasoned. The seasoning of the Calabria DOP capocollo is a very important operation because it imparts a particular character to the product. The technicians of the Mena salumificio, in addition to whole peppercorns, also use Calabrian pepper preserves to give a spicy taste to the sausage. Subsequently, the Capocollo is inserted into the pig's casing, which is pierced and tightly tied with wooden canes that promote its tapered shape and aged in well-ventilated rooms for about 15 days. Aging: 24
