Calabrian spicy capocollo 600g: price and online sale

Spicy Calabrian capocollo 600g

€ 25,60 per 600g ca.

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Spicy Calabrian capocollo 600g

The spicy Calabrian Capocollo from Casa Folino is made from a special part of the pig between the head and neck, thus it is a whole piece that is carefully salted and flavored.
Hand-tied with cane sticks and aged for a long time. The use of a modest amount of spicy pepper sauce makes it, indeed, spicy.

The Capocollo is prepared using meat from the upper loin of pigs, deboned and then dry salted, with ground table salt. The selected cut of meat from the loin for the preparation of the capocollo features a layer of fat of 3-4 mm that keeps it moist during the aging process and enhances the organoleptic characteristics.
The salting lasts from four to eight days, added with whole black pepper and then wrapped in pork diaphragm. Finally, the traditional binding is carried out, in a wrapping manner, with natural twine and the piercing of the casing.
Then it is hung to drain in well-ventilated rooms where relative humidity and temperature are monitored.
Aging takes place in no less than one hundred days from the date of salting.

Ingredients: pork meat, spicy pepper sauce, salt, spices, and natural aromas;
sugars: (dextrose and sucrose);
antioxidant: E301; preservatives: E250, E252.
Allergens: none
Nutritional values per 100g of product:
Energy 1741 KJ / 416 Kcal
Total Fat 32.5 g of which saturates 11.9 g
Carbohydrates 1.5 g of which sugars <0.1 g
Proteins 29.1 g
Salt 5.7 g
Shelf life: 6 months

Spicy Calabrian capocollo 600g: use in the kitchen

The spicy Calabrian Capocollo from Casa Folino is not just a cold cut; it is the pride of the cured meat production in this region! With spicy capocollo, various first courses can be prepared, although its most common use is for appetizers, especially on the Calabrian cutting board, or as a base for a flavorful meal typical of Calabrian culinary tradition.
It is the star that still appears today on many tables in Calabria. It is recommended to slice it and place it on a good slice of bread and eat it whole, including the fat. It is said that it is eaten in its entirety because the alternation of fat and lean gives a unique, balanced, and soft flavor. Eating only the lean part dulls the taste, increasing the salty flavor of the lean portion.
The capocollo accompanied by a good full-bodied red wine will create an explosion of flavors for the palate.

Preservation method: once opened, store in the refrigerator.