Merk: Al Berlinghetto

Capocollo is a raw, seasoned and large-sized cured meat, prepared using the upper part of pork loin boned and salted.
Afterwards it is seasoned with black peppercorn and let mature for at least three months in dry and airy rooms.

It is traditionally used as an appetizer or for the preparation of canapés and aperitifs.

Excellent its combination with well structured red wines.

TYPE OF MEAT:
Pork loin

INGREDIENTS:
Pork, salt, wine, natural spices, garlic juice and preservative: potassium nitrate.

COLOR:
Light pink with white stripes

FEATURES:
A particularly fine sausage from the pork loin or the piece just below the neck.

The loin has a natural layer of fat.

The Capocollo is delicately spiced with red wine.