The capocollo is made from pork shoulder and has a cylindrical shape; after painstaking work, from deboning to dry salting, it is flavoured with natural spices. After about 8 to 10 days of salting, it is fed into natural casings and hand tied with reed sticks in the traditional manner. It has been well known down the ages for its tender meat and its intense and delicate aroma. Maturation varies from about 100 to 120 days.
WEIGHT
750 kg.
CONSERVATION
Max +20°
GLUTEN
FREE
TYPE OF PIG
Italian heavy freshly slaughtered
EXPIRY
180 days
Pancetta is obtained from the pig’s underbelly and is rectangularly shaped. After combining the meat with lard and...
It has a pleasant and delicate flavour. Taken from the pig’s loin, it is trimmed and, after about eight days of...
For its preparation we use exclusively home reared pork. The meat is de-nerved and hand cut with a knife, spiced...
Unquestionably one of the noblest of salamis in Italy, we use in its preparation only home reared pork, choosing...
Almond salami is characterised by its robust, velvet flavour, and from its unmistakable aroma. It is uniquely...
Pistachio salami is a unique salami. It is characterised by its mild and delicate flavour. It is prepared only from...
