1503EC
Half | 1,3Kg

45,90

1503EC

SPICY CAPOCOLLO

Half | 1,3Kg

45,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Spicy Capocollo is a well-known cured meat, typical of Calabrian pork meat processing together with Soppressata and ‘Nduja.

This product is characterised by a bright red colour with white streaks and a thin layer of fat that covers the entire outer circumference to prevent the meat from drying out during the curing phase.
The meat used to produce Spicy Capocollo is processed with the addition of salt, black pepper, spices and Calabrian chilli pepper, which gives it its unique flavour. In fact, this cured meat has a strong, slightly hot taste and a spicy aroma that releases the most intense notes of chilli pepper. The product is delivered vacuum-packed to best preserve its organoleptic properties.

Ingredients

Pork meat, salt, dextrose, hot pepper, natural flavours, black pepper. Antioxidant: E301. Preservative: E250 – E252

Ingredients

Pork meat, salt, dextrose, hot pepper, natural flavours, black pepper. Antioxidant: E301. Preservative: E250 – E252

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 25 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
1585 KJ - 382 Kcal
Fat
23,3 g
of which saturated fatty acids
9,1 g
Carbohydrates
0,35 g
of which sugars
0,35 g
Protein
28,74 g
Salt
3,22 g

HOW TO FULLY ENJOY IT
Spicy Capocollo has always been considered one of the most high-quality parts of pork since it is made from a single whole cut: the neck, or "collo" in Italian, as its name suggests. Capocollo is an iconic cured meat of Calabria. Although it is strongly connected to its original region, it is very well known and appreciated both in the rest of Italy and abroad. An excellent way to enjoy it is by thinly slicing it and eating it raw or by serving it on a charcuterie board as a traditional appetiser with other cured meats - such as Cooked Ham, Pork Bresaola and 'Nduja spread on homemade bread - and aged cheeses like Caciocavallo or Salted Ricotta and, of course, pear or fig jam.
If you choose it as a filling for a sandwich or some focaccia bread, combine it with wild vegetables such as chicory leaves and Swiss chard. Otherwise, also try it as a topping for rice bowls or a gourmet pizza. We recommend pairing spicy Capocollo with a glass of red wine such as Cirò DOC or Primitivo di Manduria DOC.

HISTORICAL BACKGROUND
The origins of Capocollo most probably date back to the time of the colonisation of Magna Graecia, although we can find the first certain traces of its production in the 18th century. Together with other typical Calabrian cured meats, this product is officially mentioned in some 17th century texts, as well as in the vast census conducted by the University of Naples in 1809 (the 'Statistica Murattiana'). Capocollo is particularly connected to pig breeding, which is very well rooted in Calabrian culture. In fact, in the past, the pigs were slaughtered directly by the head of the household, constituting a real ritual attended by the whole family. Then, every piece of meat was used and nothing was wasted, not even blood. In fact, women used to collect it to prepare the traditional Calabrian 'Sanguinaccio' (black pudding, from the Italian word "sangue", blood). With time, this became a custom only carried out by pork butchers, who very often still follow the original processing method.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

read more
Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

read more
Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

read more
mini cart