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Capocollo

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Produced only with Italian meat, guaranteed supply chain certification. Lactose-free, gluten-free and above all without the addition of nitrites and nitrates.
The capocollo is obtained from the part of the neck. Salted and seasoned with pepper, spices and herbs, it remains in brine for about 12 days and is massaged daily. Subsequently it is washed with vincotto, stuffed into natural casings, closed with the classic “a chiappo” binding, lightly smoked with olive wood, left to dry for about 8 days and finally left to mature for another 60 days.
Ingredients: pork, salt, vincotto, flavorings and spices.

NUTRITION FACTS
average values for 100 gr of product
ENERGY VALUE Kcal 402 Kjoule 1680
TOTAL FAT 31,6 g
satured fat 11,8 g
CARBOHYDRATE 0,2 g
sugars 0,2 g
PROTEIN 28,9 g
SALT 4,9 g

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