€45,90
€45,90
Spicy Capocollo is a well-known cured meat, typical of Calabrian pork meat processing together with Soppressata and ‘Nduja.
This product is characterised by a bright red colour with white streaks and a thin layer of fat that covers the entire outer circumference to prevent the meat from drying out during the curing phase.
The meat used to produce Spicy Capocollo is processed with the addition of salt, black pepper, spices and Calabrian chilli pepper, which gives it its unique flavour. In fact, this cured meat has a strong, slightly hot taste and a spicy aroma that releases the most intense notes of chilli pepper. The product is delivered vacuum-packed to best preserve its organoleptic properties.
Pork meat, salt, dextrose, hot pepper, natural flavours, black pepper. Antioxidant: E301. Preservative: E250 – E252
Pork meat, salt, dextrose, hot pepper, natural flavours, black pepper. Antioxidant: E301. Preservative: E250 – E252
HOW TO FULLY ENJOY IT
Spicy Capocollo has always been considered one of the most high-quality parts of pork since it is made from a single whole cut: the neck, or "collo" in Italian, as its name suggests. Capocollo is an iconic cured meat of Calabria. Although it is strongly connected to its original region, it is very well known and appreciated both in the rest of Italy and abroad. An excellent way to enjoy it is by thinly slicing it and eating it raw or by serving it on a charcuterie board as a traditional appetiser with other cured meats - such as Cooked Ham, Pork Bresaola and 'Nduja spread on homemade bread - and aged cheeses like Caciocavallo or Salted Ricotta and, of course, pear or fig jam.
If you choose it as a filling for a sandwich or some focaccia bread, combine it with wild vegetables such as chicory leaves and Swiss chard. Otherwise, also try it as a topping for rice bowls or a gourmet pizza. We recommend pairing spicy Capocollo with a glass of red wine such as Cirò DOC or Primitivo di Manduria DOC.
HISTORICAL BACKGROUND
The origins of Capocollo most probably date back to the time of the colonisation of Magna Graecia, although we can find the first certain traces of its production in the 18th century. Together with other typical Calabrian cured meats, this product is officially mentioned in some 17th century texts, as well as in the vast census conducted by the University of Naples in 1809 (the 'Statistica Murattiana'). Capocollo is particularly connected to pig breeding, which is very well rooted in Calabrian culture. In fact, in the past, the pigs were slaughtered directly by the head of the household, constituting a real ritual attended by the whole family. Then, every piece of meat was used and nothing was wasted, not even blood. In fact, women used to collect it to prepare the traditional Calabrian 'Sanguinaccio' (black pudding, from the Italian word "sangue", blood). With time, this became a custom only carried out by pork butchers, who very often still follow the original processing method.
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