Capocollo from Marche, sliced


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This capocollo is still prepared according to an old Marche peasant tradition and procedures that have almost disappeared: the first month is spent in a room with a fireplace lit day and night during which it is beaten two / three times with special wooden boards. Only after this particular treatment is it taken to the cellar where it remains for a minimum of 5 or 6 months, depending on the size, for the final seasoning.

This complex and particular process gives this loin a“sweet” and delicate flavor that will captivate you from the very first slice.

Pork, salt, pepper, natural flavors, E301, E250.

Additional information


150gr, 250gr, 200gr, 300gr, 500gr, 1kg

Regione di provenienza