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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!
The Capocollo, the part of the pig’s neck, has a unique taste for the softness of the meat and its long seasoning.
|Nutritional values per 100 g||
Energy: 443 kcal
Salt, black pepper and natural aromas.