Tango Products

Travel and cuisine in Italy

CAPOCOLLO

   

 

 


capocollo
On sale at www.eternisaporidicalabria.com

Capocollo

Capocollo

 

   Region

 

Calabria, Basilicata, Apulia

 

   Description

 

CAPOCOLLO CALABRESE DOP

This product derives from a special section of the pig between the head and the neck, it’s therefore an entire piece, rightly salted and aromatized. It’s handly tied with cane sticks and let mature. It derives from pigs weighing 130/160 kg. approximately. The use of a modest quantitative of salt makes it sweet, well coloured, with the right fat presence. Gr. 850


The capocollo is the real Calabrian salami, for whose production the dry salted and boned upper part of the pork loin is used.


The D.O.P. trademark of the capocollo calabrese guarantees a production with only Calabrian pork and a hundred days long seasoning.

 

CAPOCOLLO PUGLIESE E LUCANO

Capocollo is also characteristic of the southern pork butchers, and it is made in Apulia (Pugliese) and in Basilicata (Lucano). It also takes its name from the cut of the meat which is used, which goes from the shoulder to the upper part of the neck. It is elongated in shape, bright red in color and appears leaner than the coppa from the region of Emilia, to which it is, however, very similar. The flavor is determined by the quantity of pepper used. It is customary, after the salting, to cover it over with finely chopped chilli pepper.


It can be found on the serving plates of mixed, sliced, cold hams and salamis eaten as hors d’oeuvres.


© 2010-2013 Web Site by: Enrico Massetti
Italian Salami - Italian charcuterie