Capicola - Half Piece of Capicola1Kg approx. Italian Charcuterie Santucci
Capicola 1kg Santucci Half Piece of Capicola
Artisanal hand-made Coppa Meat
Cured meats which are free from chemical preservatives
Whether you call it coppa meat, capicola or capocollo you are referring to a true delicacy of the Italian cured meats.
If you want to rediscover local cured meats and you are passionate about artisanal charcuterie, you are in the right place. Our dear friend Antonio Santucci, will be able to delight you with his Salumi Pugliesi of Gargano (Apulia, Italy).
The origin of the product is certain, its processing is done exclusively by expert hands, according to traditional methods. Last but not least, the origin of the meat, exclusively from the Gargano or from selected Italian farms.
Natural ingredients and artisanal drying make its products easily digestible, with a delicate flavour and not very fatty. Its cured meats are produced with strictly local or Italian meats, carefully selected and chosen, from controlled farms.
He preserves the recipes of his ancestors from Gargano, learned from his father who since childhood has transmitted to him his passion for our land and for these typical products that never set. He with infinite care and passion decides to show us his recipes to make us taste the tradition at the table.
What is Capicola?
The "capocollo" or "capicola" is a part of the pig between the head and the loin. It is also called "scamerita", in Tuscany or "coppa meat" in northern Italy, or "locena" in southern Italy.
Santucci capocollo is produced only with animals raised in the area. The processing is carried out in the premises of the family butchery by the expert hands of Antonio and his father, Fernando.
It does not contain preservatives or other chemical additives but only salt, a secret mix of fresh and dry natural flavours chosen and mixed with care and respecting the Apulian tradition.
The meats are salted and massaged (this operation is necessary to favor the uniform distribution of the salt) then they are stuffed into a natural casing and left to mature for several months.
During the processing, spices and aromatic herbs from capocollo production are added. In the past, for its seasoning, the meat was wrapped in a rough cloth or tied with hemp twine.
He doesn't use any chemical preservative but only natural ingredients like salt, pepper and dried herbs. In the past, for its seasoning, the meat was wrapped in a rough cloth or tied with hemp twine.
Store in the fridge at +4
|Origin of raw materials||Sourced from third parties|
|Altitude (meters above sea level)||60|
|Meat cut||Muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.|
|Ingredients||Pork Meat, Sale e Pepper and seasonal herbs|
No questions asked yet.