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Seasoned capocollo


The fresh meat, after being carefully trimmed, is put in salt together with the natural flavors for about 2 weeks.

After being aged at least 3 months is cut into pieces and vacuumed, so that it can be consumed more easily.

All the work of the Capocollo is done by hand.

Weight about 750 g

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For 60 years we have been producing Salumi – in an artisanal way

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#Happy if … eaten!


Seasoned capocollo

Salume Description:

The Capocollo, the part of the pig’s neck, has a unique taste for the softness of the meat and its long seasoning.

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Additional Information

Weight 0,75 kg
Nutritional values per 100 g

Energy: 443 kcal
Fat: 40 g
Carbohydrates: 0 g
Protein: 20.8g

Used Spices

Salt, black pepper and natural aromas.


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For 60 years we have been handcrafting Salumi


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