Intrigues the nose with the light smoke and the echo of chilli, it pays off with delicate flavors of smoke and seasoning, concluded with a spicy accent.
The capicollo, or capocollo, is a typical salami of Campania, Puglia and Calabria. It consists of a single cut of whole meat, the pork neck, salted and flavored with spices and paprika, stuffed into natural casing, battened with two sticks of bamboo, smoked and slowly aged for a few months.
It is characterized by its cylindrical shape and bamboo sticks; casing of reddish brown color, typical for the use of chilli and for smoking. Firm, homogeneous and compact consistency. When cut, the meat is red with pearly white and marbled veins. On the nose it is sweet, fragrant and spicy. The taste is decisive and well balanced between meat and fat parts, between salt and tanning, thanks to the skilful contribution of seasoning and smoking. A roundness and complexity in perfect balance.
We recommend washing it with white wine, wrapping it in a clean cloth and placing it in a plastic bag at cellar temperature for a few hours. Remove the natural casing. Slice the capocollo with a knife or in a slicer about ten minutes before serving to allow the salami to best express its aroma.
We recommend sweet flavors like squash, zucchini, potatoes and onions. Delicious with homemade bread bruschetta and focaccia. Excellent for preparing escalopes, saltinbocca, savory pies and pizzas. The slice, tied with chives and stuffed with burrata or ricotta, becomes an exquisite bundle.
We suggest a Costa D’Amalfi DOC Furore Bianco: with a pale straw yellow color, delicate, fruity, with a balanced flavor with a slight dominance of the acidulous note to support the freshness of the aromas. Alternatively a Cerasuolo d’Abruzzo DOC: cherry red color, fruity, fine and intense aroma, delicate with a pleasantly almond aftertaste.
