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.
