Capocollo al Vincotto half: price and online sale

Capocollo al Vincotto half

€ 32,80 per Metà c.a 1.250Kg 4.9 / 5

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Delivery in: 5 - 7 days
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Ingredient table / Allergens: Semi di sesamo

Capocollo al Vincotto half

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

Capocollo al Vincotto half: use in the kitchen

The Capocollo is a cured meat from the ancient Apulian tradition and one of the noble Italian cured meats. Its flavor is a very intense and spicy taste with a delightful typical component of vincotto, a sweet almond-like flavor that enriches the taste in the finish. Ideal to enjoy sliced with Altamura bread or thick-crusted bread baked in a wood-fired oven. Excellent also as a cured meat for an aperitif with artisanal grissini from Piedmont. When you slice it, you will notice the aroma it releases. Cured meat to pair with structured white wines that are not vintage, or with red wines from Campania such as a fragrant Fiano.