Capocollo of the highest quality, handcrafted from the upper part of the loin at neck level. After being boned and salted for about 7 days, at the end of which the meat is massaged and flavored with local herbs, it is then placed in netting for the subsequent aging period of over 100 days, thus obtaining a delicate and tasty product with an unmistakable aroma.
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Capocollo of the highest quality, handcrafted from the upper part of the loin at neck level. After being boned and salted for about 7 days, at the end of which the meat is massaged and flavored with local herbs, it is then placed in netting for the subsequent aging period of over 100 days, thus obtaining a delicate and tasty product with an unmistakable aroma.
