fridge +6° / +10° C
180gg days from package
Capocollo is made from the top part of the loin, from specific pigs that weights no less than 170 kg and are at least 8 months old. The meat is deboned and salted for about four days, then the capocollo is massaged with wine, are added some natural aromas and is stuffed in a natural casing tied and hung to be smoked. The meat then ages in humid areas with temperatures suitable for slow aging. After about three months the capocollo is ready to be eaten.