Capocollo of Nebrodi Black Pig 300g This cured meat is obtained from a noble cut of the animal, the capocollo or coppa of "Agostino la Paisanella" features significant marbling both internally and externally. The good amount of fat from the Nebrodi Black Pig, which has been declared a healthy food by the University of Rome La Sapienza, makes this sausage particularly tasty, keeping it fresh and tender without the use of nitrates and nitrites, preservatives, or lactose. The capocollo of "Agostino" is artisanally produced by aging the meats in natural stone cellars for 4 to 6 months and using only natural casing with a pinch of black pepper added. All cured meats are subject to a weight variation of plus or minus 70g.
