The production of Capocollo so limited as researched, and its recipe, passed down for generations, is fully in terms of taste to consumer needs. The Capocollo, done by the muscles of the upper cervical region of the pig, is a product salted and seasoned, to be consumed raw.
Maturation or ripening takes place under completely natural meat, dehydrated and reduced in volume, purchased a delicate, delicious, sweet fragrance, the result of a balanced use of salt and herbs.
An excellent source Capocollo has a top quality meat, fresh, made under ideal climatic conditions, which are typical of mountain areas, where the pigs are still in the wild.
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