The capocollo with canes 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
1,500 kg.
CONSERVATION
Max +20°
GLUTEN
FREE
TYPE OF PIG
Italian heavy freshly slaughtered
EXPIRY
180 days
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