Capocollo di black pig from Nebrodi 300g. This cured meat is obtained from a noble cut of the animal, the capocollo or coppa of “Agostino la Paisanella” features remarkable internal and external marbling. The good amount of fat from the black pig from Nebrodi, declared a healthy food by the University La Sapienza of Rome, makes this cured meat particularly tasty, keeping it fresh and soft, without the aid of nitrates and nitrites, preservatives or lactose. The capocollo of “Agostino” is produced artisanally, aging the meats in natural stone cellars for 4 to 6 months and using only natural wrap with a pinch of black pepper added. All cured meats are subject to weight variation of 70 g more or less.
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Capocollo di black pig from Nebrodi 300g. This cured meat is obtained from a noble cut of the animal, the capocollo or coppa of “Agostino la Paisanella” features remarkable internal and external marbling. The good amount of fat from the black pig from Nebrodi, declared a healthy food by the University La Sapienza of Rome, makes this cured meat particularly tasty, keeping it fresh and soft, without the aid of nitrates and nitrites, preservatives or lactose. The capocollo of “Agostino” is produced artisanally, aging the meats in natural stone cellars for 4 to 6 months and using only natural wrap with a pinch of black pepper added. All cured meats are subject to weight variation of 70 g more or less.
