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Capocollo, as its name suggests, is a cured meat obtained from the processing of the pig's neck muscle. This sausage is produced in various regions of southern Italy and there are variations in other parts of the peninsula that have taken on different names and are distinguishable on the basis of processing.
2022-04-27 15:14:00
Capocollo dolce San Vincenzo
sweet Capocollo San Vincenzo is a type of cured meat that is produced using the part of the pig between the loin and the filet. It shows a light red colour. Its taste is intense and its aromas are delicate.
More details
ingredients
carne di suino, sale, destrosio, saccarosio, aroma di affumicatura, pepe nero; antiossidante: E300; Conservanti: E250, E252.
Size
1.5 Kg ca
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Capocollo dolce San Vincenzo
Buy Online Sweet Capocollo San Vincenzo
Capocollo San Vincenzo is a very traditional product of the region, famous for its spicy version. The peculiarity of the Capocollo di Calabria San Vincenzo is the use of pepper preserves during the seasoning of the meat and before the curing, which gives a unique taste to this product.
| meat | Suino |
|---|---|
| Size | 1.5 Kg ca |
| Location | San Vincenzo salumi di Calabria - C.da Acquacoperta, 24 - Loc. Spezzano Piccolo 87059 Casali del Manco (CS) |
| ingredients | carne di suino, sale, destrosio, saccarosio, aroma di affumicatura, pepe nero; antiossidante: E300; Conservanti: E250, E252. |
| How it's made | For the production of the Capocollo di Calabria San Vincenzo the upper part of the pork loin is used. Only pigs born and bred in Calabria are used. Before being treated, the loin usually weighs between 3.5 and 4.5 kg. The meat is first deboned and then salting is carried out between 4 to 8 days depending on the type of final product they want to create. After this period of time, the meat is washed, dried and sprinkled with wine vinegar before being seasoned with spices. The seasoning of the Capocollo di Calabria is a very important phase because that is what gives the cured meat its peculiar character. The team of the Salumificio Mena uses the Calabrian pepper preserve, in addition to peppercorn, in order to give a spicy taste to the cured meat. Afterwards the Capocollo is put in the pork casing, which is pierced and tied firmly with wooden canes which give the meat its tapered shape. It is then cured in aired rooms for about 15 days. |
| Storage | To be stored in a cool and dry place. To be covered with a cloth on the sliced side. |
| Aging | Short |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The Capocollo San Vincenzo is perfect as an aperitivo or as a starter. We suggest to pair it with red wines with a medium-body and acidity.
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Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Pork
Recensioni
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