Tuscan Capocollo Cured Cold Cut.

Capocollo Stagionato is a seasoned salami handcrafted in Tuscany according to an ancient recipe. The processing of the Tuscan coppa, according to the traditional method, requires: salt, pepper, a thin layer of herbs, and aging in a cold cellar for at least three months.

Before tasting it, remove it from the vacuum and let it rest at room temperature for at least an hour.

Once sliced, the Capocollo Stagionato has an intense red color and a rich and spicy taste. It melts in the mouth leaving the palate clean.

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.