Capocollo is made from the pig’s neck. Flavoured with salt, mixed spices and pepper, it spends almost 12 days sitting in brine and it’s massaged every day.
Later, it is washed with cooked wine, bagged in a natural casing, knotted traditionally “a chiappo”, lightly smoked with olive wood, placed to dry for about 8 days and, finally, put to season for another 60 days.
Ingredients: pig meat, salt, cooked wine, dextrose, spices.
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