The capocollo represents one of the most precious products of the Calabrian delicatessen. Gluten-free and milk-derived product, it is prepared using the anatomical piece of meat between the head and the loin, boned and flavored with red pepper. It is wrapped in natural casing then proceeding to the traditional binding, in an enveloping sense, with twine. Finally, it undergoes a slow and patient maturation for over a hundred days.
Vacuum packed in slices of about 500 Gr
Shipped in a freshness bag and gel cold accumulator ideal for ensuring that the product travels at controlled temperatures.