capocollo Italy

...Calabrian Capocollo is made from the upper portion of the pig's neck and part of the shoulder. The meat is salted and carefully massaged by hand, then stuffed into a natural casing and aged for over 90 days under controlled temperature and humidity. During the salting process, spices and aromatic herbs typical of the Calabrian recipe are added, including the essential ground chili pepper. Category: Calabrian Cured Meats WEIGHT: 500/550g Weight: 0.550 kg Ingredients: Pork meat, Salt, Natural aromas and spices Sugars: Dextrose and sucrose Antioxidants: E301 Preservatives: E250-E252...

The company was founded in 1947 by Coccia Sesto, a skilled butcher. Over time, it expanded and became an industry, but the rule remains the same: to use the best raw materials and never have freezing cells, to ensure a quality standard that is different from the usual. Today, the company is ISO 22000 certified, authorized for export to Canada, and listed with the FDA while awaiting approval from t...

...One of the best cured meat that we produce, typical from the region of Puglia. "Capocollo Pugliese"...

...SEMIARTISAN SALUMI: FRESH AND AGED SAUSAGE, RAW PROSCIUTTO, NDUJA, SWEET AND SPICY SPIANATA, COPPA, CAPOCOLLO.

...Traditional Tuscan sliced cold cuts antipasto with artisanal prosciutto crudo, Chianti salami, and capocollo.

...Wine obtained from the vinification of Negroamaro grapes (90%) and Malvasia Nera (10%). Production area: Salento, between the provinces of Brindisi and Lecce. Aged in barriques. On the nose, aromas of ripe red-fleshed fruits and jams emerge, spiced with black pepper, licorice, toasted notes, and a balsamic hint of Mediterranean scrub. Ideal with hard cheeses such as Comté, Gorgonzola, cured meats like pork pancetta, chorizo, capocollo, and grilled red meats.

...This version of Finocchiona IGP has a net weight of about 500 g and is packaged whole in natural casing. Finocchiona IGP is made from the finest cuts of pork. These include: shoulder, ham, rump, capocollo, and pancetta. The preparation is characterized by the addition of aromatic wild fennel seeds, salt, pepper, and garlic. This natural and genuine mix gives the Tuscan salami its unique and...

Agrisalumeria Luiset is a short supply chain agricultural company specializing in pig farming and the related charcuterie, transforming it into gluten-free meats and cured meats typical of Piedmont. In Ferrere (AT), in the Monferrato Astigiano region, we raise pigs outdoors from which we obtain fresh pork such as ribs, capocollo, chops, and typical Piedmontese cured meats such as salame della...

... lot of passion for our products such as Capocollo, Salami, Salted Pancetta, and Steccata, while also offering nationally recognized cured meats like Bresaola, Speck, Wurst, Mortadella, and Cooked Ham. Our cured meats come from local, zero-kilometer meats sourced from Apulian pastures.

... unique and unmistakable taste, fully respecting the original peasant tradition and those who carry out their work with passion and dedication. Hams, salamis, sausages, capocollo, finocchiona, pancetta, pecorino and cow's milk cheeses are just some of the numerous food specialties produced by the company. Learn to take care of yourself and rediscover the flavors of the past in the name of a healthy and natural life, where the most authentic and emotional moments blend with the scent of memory and tradition.

Typical Products of Cilento - Italy - Organic - Gluten-Free Salami, Cheeses, Extra Virgin Olive Oil, Organic Products, Gluten-Free Products in Oil, Preserves, Pasta made from ancient grains, Giffoni Hazelnuts, Sweets, Liqueurs, Craft Beer, Panettone, Fragolino, Tuna in extra virgin olive oil, Anchovy fillets, Cacioricotta, Caciocavallo, Pecorino, Sausage, Soppressata, Pancetta, Capocollo...

Specifically designed for the production of cured meats, such as capocollo and D.O.P. pancetta, Madeo Industria Alimentare also specializes in the production of ham and black pig salami from Calabria. The techniques used are predominantly artisanal, such as salting, which is still done by hand in traditional brines, just like in the past. However, where necessary, the use of modern technologies is not shunned; for instance, drying is entrusted to enthalpic machines that utilize external climatic conditions to replicate the ideal ventilation inside.