Capocollo is a typical Calabrian cured meat with a characteristic cylindrical shape and a particular string binding. Its color is pinkish, and when cut, it shows the typical white streaks of the pork loin's fatty part. Made from the upper part of the pork loin, to which salt and black pepper are added, once stuffed into the casing, the Capocollo is tied and left to dry hanging for at least 100 days. This phase is very important and requires constant monitoring of humidity and temperature values. Uses in cooking With a delicate and particularly aromatic flavor, with a slightly smoky aftertaste, Capocollo is perfect for making appetizers and starters; it is sliced or cubed and served with good fresh bread and red wine. Ideal for serving in buffets in thin slices with good aged cheese, Caciocavallo, and a mix of pickled vegetables. We recommend trying it paired with our Fichi alla Contadina. Ingredients: Pork capocollo, salt, sugars (dextrose, sucrose), flavorings, spices. Antioxidant: E300 Preservatives: E252 Storage instructions: Keep away from direct sunlight and heat sources. Store in the fridge. Package of approximately 600 grams