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Description |
Sausage from the shoulder and neck of the
pig; spiced, salted, and hung to dry, aged for a minimum of 2 months.
Called Capocollo elsewhere.
The loin can be obtained from the beards of heavier pigs, salted with a low dose of salt. Are surprisingly sweet and thin ideal for low-fat diets.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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