Capocollo al Vincotto: price and online sale

Capocollo al Vincotto whole

€ 65,59 for Intero 2,5 kg

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

Capocollo al Vincotto whole

This cured meat tells the norcineria story of Puglia. A typical cut from the upper neck of the pig that in other parts would be called coppa. Here the capocollo is crafted using traditional techniques as was done centuries ago. In addition to a cut of high-quality meat, there are also quality spices such as cloves, pepper, bay leaves, nutmeg, and cinnamon. Lastly, 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 must from Negramaro grapes that is dehydrated and cooked down until reduced by 50%. With the vincotto, the piece of meat is hand-rubbed 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 whole: use in the kitchen

Capocollo is a cured meat from the ancient Apulian tradition and one of the noble Italian salami. Its flavor is very intense and spicy with a pleasantly typical component of vincotto, a sweet almond-like flavor that enriches the taste at the end. Ideal to enjoy in slices with bread like Altamura or thick-crusted baked in a wood oven. Also excellent as an appetizer salami with artisanal Piedmontese grissini. When you slice it, you will notice the aroma it releases. A cured meat to pair with structured white wines not from a specific vintage, or with red wines from Campania, such as a fragrant Fiano.