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PLATING AND SIDE DISHES ARE FOR DISPLAY PURPOSES ONLY; THE DISH MAY BE ASSEMBLED AS PREFERRED. EXPIRY 20 DAYS FROM DISPATCH. REFRIGERATED SHIPPING. One of the finest cuts of Black Nebrodi Pork, slowly cooked for over 20 hours in vacuum bags at low temperature SicilyAddict’s low-temperature Black Nebrodi Pork Capocollo is made from the noble neck cut, appreciated for its natural marbling and ideal balance between lean and fatty meat. These characteristics provide extraordinary tenderness, juiciness and intense flavour. To enhance the raw material, the capocollo is marinated with natural aromas and slowly cooked at low temperature for over 20 hours. The fibres gradually relax while retaining their natural juices, and the intramuscular fat slowly melts, enriching every bite with aroma and flavour. The result is tender, juicy, characterful meat ready to reheat in minutes for a gourmet main course worthy of the finest restaurants. Perfect with traditional side dishes, in gourmet sandwiches or as the centrepiece of a dinner celebrating Sicilian specialities. Why choose our Black Nebrodi Pork Capocollo 20-day expiry from parcel dispatch. 100% Black Nebrodi Pork. Particularly tender and flavoursome noble cut. Marinated with natural aromas. Slow low-temperature cooking for over 20 hours. Tender, juicy and full of flavour. Already cooked and ready to reheat. Vacuum-packed. Sicilian artisan production. Professional quality at home. Preparation Heat a non-stick pan with a thin drizzle of seed oil. Place the capocollo in the hot pan and brown over medium heat, pressing lightly during the first minutes for even browning. Continue until a well-coloured, aromatic crust forms, then turn and brown the other side. During the final minutes, add a knob of butter, a crushed garlic clove and rosemary or other herbs. Baste repeatedly with the cooking juices. Rest for one or two minutes before serving. Suggested pairings Sicilian Tradition: rosemary roast potatoes, caramelised red onion, Sicilian caponata and seasonal grilled vegetables. Gourmet Version: porcini mushroom cream, rustic mashed potatoes, aged caciocavallo and Nero d’Avola reduction. Premium Sandwich: rustic Sicilian bread, smoked provola, crispy onion and roasted-pepper sauce. Wine pairing: Nero d’Avola, Etna Rosso, Cerasuolo di Vittoria DOCG.
Price including VAT
PLATING AND SIDE DISHES ARE FOR DISPLAY PURPOSES ONLY; THE DISH MAY BE ASSEMBLED AS PREFERRED. EXPIRY 20 DAYS FROM DISPATCH. REFRIGERATED SHIPPING. One of the finest cuts of Black Nebrodi Pork, slowly cooked for over 20 hours in vacuum bags at low temperature SicilyAddict’s low-temperature Black Nebrodi Pork Capocollo is made from the noble neck cut, appreciated for its natural marbling and ideal balance between lean and fatty meat. These characteristics provide extraordinary tenderness, juiciness and intense flavour. To enhance the raw material, the capocollo is marinated with natural aromas and slowly cooked at low temperature for over 20 hours. The fibres gradually relax while retaining their natural juices, and the intramuscular fat slowly melts, enriching every bite with aroma and flavour. The result is tender, juicy, characterful meat ready to reheat in minutes for a gourmet main course worthy of the finest restaurants. Perfect with traditional side dishes, in gourmet sandwiches or as the centrepiece of a dinner celebrating Sicilian specialities. Why choose our Black Nebrodi Pork Capocollo 20-day expiry from parcel dispatch. 100% Black Nebrodi Pork. Particularly tender and flavoursome noble cut. Marinated with natural aromas. Slow low-temperature cooking for over 20 hours. Tender, juicy and full of flavour. Already cooked and ready to reheat. Vacuum-packed. Sicilian artisan production. Professional quality at home. Preparation Heat a non-stick pan with a thin drizzle of seed oil. Place the capocollo in the hot pan and brown over medium heat, pressing lightly during the first minutes for even browning. Continue until a well-coloured, aromatic crust forms, then turn and brown the other side. During the final minutes, add a knob of butter, a crushed garlic clove and rosemary or other herbs. Baste repeatedly with the cooking juices. Rest for one or two minutes before serving. Suggested pairings Sicilian Tradition: rosemary roast potatoes, caramelised red onion, Sicilian caponata and seasonal grilled vegetables. Gourmet Version: porcini mushroom cream, rustic mashed potatoes, aged caciocavallo and Nero d’Avola reduction. Premium Sandwich: rustic Sicilian bread, smoked provola, crispy onion and roasted-pepper sauce. Wine pairing: Nero d’Avola, Etna Rosso, Cerasuolo di Vittoria DOCG.
| Energy (kcal) | 370 |
| Carbohydrates (g) | 4.5 |
| of which sugars (g) | 4.5 |
| Fat (g) | 32 |
| Protein (g) | 16 |
| Salt (g) | 4.8 |
