Capocollo Sapori Mediterranei

We've already raved about Giovanni Ciliberto’s incredible work as a no-compromise, no-frills artisan who pursues excellence using only the finest local Lucanian pigs, adding nothing but herbs, spices, and salt as natural preservatives.

A true gourmet delight, Capocollo is made from the finest, most compact neck muscles of heavy swine. The meat is seasoned with sea salt and spices, enhancing its natural richness.

When sliced, Capocollo has a firm, uniform texture, with a vivid red color, beautifully marbled with delicate white-pink fat. Its aroma carries the delicate scent of aged meat, with a hint of peppery spice. The flavor is a perfect balance of subtle sweetness and gentle savoriness, wrapped in the unmistakable fragrance of traditionally cured meats.

The Capocollo production process follows four key steps:

• Seasoning: The meat is carefully rubbed with a finely balanced mix of salt and spices.
• Curing: It is stored in a cold environment for a short period, allowing the seasonings to fully penetrate.
• Wrapping & Drying: The meat is massaged, wrapped in a traditional suet skin covering, tied, and left to dry in a dedicated space for about 10 days.
• Aging: The final aging process lasts for at least three months, allowing the flavors to fully develop.

Ingredients:

Pork meat (Origin: Italy), salt, black pepper.