Capocollo al Vincotto slice 500g

Capocollo al Vincotto slice 500g

This cured meat tells the norcino story of Puglia. A typical cut from the upper part of the pig's neck, which in other regions would be called coppa. Here, the capocollo is processed using artisanal techniques as was customary centuries ago. In addition to a high-quality cut of meat, there are also quality spices such as cloves, pepper, bay leaves, nutmeg, and cinnamon. Finally, a unique and rare local ingredient, vincotto. This tradition has its origins in ancient Rome and is called saba in other parts of Italy, such as Emilia. It consists of Negramaro must that is allowed to dehydrate and cook until it is reduced by 50%. With the vincotto, the piece of meat is hand-massaged and then covered with spices. It is then lightly smoked with olive wood and aged for 120 - 180 days. 100% Italian pigs. 
Completely preservative-free and gluten-free.

Capocollo al Vincotto slice 500g: How is it produced

Salumificio Giannelli, Apulia

Ingredients Capocollo al Vincotto slice 500g

Nutritional values