Buy a Whole Capocollo From A Traditional Butchery in Apulia
Whole Capicola di Santucci - Apulian Regional Charcuterie Specialty 2-2.2Kg
A Typical Product From Apulia, Italy
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" 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.
|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.