Charcuterie: Capicollo di maialino Nero – Capicollo of young black pig 700gr (24.69oz) “Imported from Italy”
Units Sold: 2
The cut of meat (fillet) is dry marinated with salt, crushed black pepper, spices and scented herbs of Provence, it is delicately massaged and, after about 15 days, it is washed with dry white wine. Through bagging, the fillet is wrapped and covered with a mixture of coarsely minced pork and 20/25% of pork bacon. The fillet is now ready for the seasoning phase, which must necessarily last at least 2 months.
7 in stock