The sliced Apulian capocollo is the fruit of tradition in its pure state. Starting from the selection of the best pork cuts, it involves salting by hand and the addition of light flavourings. It is hand-stuffed into natural casings, processed and tied by hand, seasoned with spices and marinated according to the exclusive family recipe. After bagging, the seasoning period follows in the classic net in which the capocollo is left hanging for around 80 days. Ruby red in color, with white-pink streaks and a sweet and delicate taste.
