This product derives from a special section of the pig between the head and the neck, it’s therefore an entire piece, rightly salted and aromatized. It’s handly tied with cane sticks and let mature. It derives from pigs weighing 130/160 kg. approximately. The use of a modest quantitative of salt makes it sweet, well coloured, with the right fat presence.
The capocollo is the real Calabrian salami, for whose production the dry salted and boned upper part of the pork loin is used.
The D.O.P. trademark guarantees a production with only Calabrian pork and a hundred days long seasoning.