Capocollo Cured Cold Cut

Capocollo Cured Cold Cut.

Capocollo is the result of the ancient artisan techniques of processing carefully selected Italian pork and, in particular, of the entire muscle that goes from the neck down to the fifth rib.

The sweet taste and the enveloping scent of the most classic “Coppa ” is known and loved throughout Italy. The unmistakable marbled appearance clearly identifies the dark red parts of lean meat, divided by thin streaks of powder-colored fat.

The traditional artisanal process requires that the meat is first subjected to salting and then to various and vigorous massages. This allows a uniform and complete distribution, as well as the absorption, of the salt.

The processing continues with the washing of the “Coppa”, with the drying and with a soak of wine vinegar.

The Capocollo is then spiced with peppercorns and various aromatic herbs, to be finally wrapped in the pig parietal diaphragm.

The seasoning is carried out in special sanitized, well-ventilated rooms and can last up to 15 weeks. Vacuum storage follows.

“Coppa ” has been produced since the times of the Roman Empire. In ancient times it was considered a luxury food and, on the tables of the peasants, it was the undisputed protagonist of the various banquets organized on the occasion of holidays or during the harvests and reapings.

There is even a particular type of Capocollo called “Finocchiata”, since fennel seeds are the main spices with which it is flavored.

The best Italian culinary traditions still recognize the Capocollo as an element of value, capable of enhancing the taste of any dish it is paired with.

It certainly catches the eye in the middle of a platter of cheeses and cured meats, along with  Pecorino Cheese PDO and PGI Finocchiona, but it is even more delicious when brought to the table and served as a carpaccio. Its sweet and balanced flavor marries perfectly with the pungent taste of lemon juice and with the slightly spicy and bitter hint typical of rocket.

Finally, the combination of flavors obtained between Capocollo and seasonal grilled vegetables, such as aubergines, courgettes, onions, peppers and asparagus, is particularly suitable.

If, on the other hand, focaccias or pizzas are to be stuffed, the combination of “Coppa ” and wild vegetables, is strongly recommended.

Since this Capocollo is characterized by the intensity of its spicy aroma, the best wines to accompany it with are particularly full-bodied reds, such as "Arrone" - Buccelletti.

Size: 750 g. Vacuum packed product. The weight can undergo slight variations.

Ingredients: Italian pork, salt, herbs, pepper, spices, preservatives: E 250, E 252.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 120 days.

Gluten Free