1503EC
Half | 1,3Kg

37,90

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1503EC

SPICY CAPOCOLLO

Half | 1,3Kg

37,90

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Pagamenti sicuri

Spicy Capocollo is a cured meat typical of Calabria, together with Soppressata and ‘Nduja.

Capocollo has always been considered one of the finest cuts because it is made from a single whole cut: the pork neck (collo) – the part between the head (capo) and the loin – from which this cured meat takes its name. This product is characterised by a deep red colour with white streaks and a thin layer of fat covering the entire outer circumference to prevent the meat from drying out during the ageing process.

The meat employed for the production of Spicy Capocollo is processed with the addition of salt, black pepper, spices and hot peppers from Calabria, which give it its unique flavour. In fact, this cured meat has a strong and slightly hot taste and a spicy aroma that makes you appreciate the intense notes released by the hot pepper.

Spicy Capocollo is the cured meat symbol of Calabria. Although it is strongly connected to this territory, it is very well known and appreciated both in the rest of Italy and abroad.

It can be enjoyed on its own, finely sliced as a traditional starter, or served with other cured meats such as cooked ham, ‘nduja spread on homemade bread and pork bresaola, or with cured cheeses such as caciocavallo or salted ricotta and, of course, pear or fig jam. 

For those who enjoy a sandwich or a focaccia, it is excellent when matched with wild vegetables such as chicory and chard. Otherwise, you could try it as a topping for a risotto 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 notes

 

The origins of Capocollo probably date back to the time of the colonization of Magna Graecia, although we can find the first reliable traces of its production in the eighteenth century. Together with other typical Calabria salami, this product appears officially in some texts of the seventeenth century and the vast census conducted by the University of Naples in 1809 (the “Statistica Murattiana”).

Capocollo is strongly connected to pig farming, which is very well rooted in the Calabria culture. In fact, traditionally, the pigs were slaughtered directly by the householder, constituting an authentic ritual attended by the whole family. It is precisely from this practice that the old saying ‘no part of the pig is thrown away’ derives. Women used to keep even the blood to produce the traditional Calabria “Sanguinaccio” (black pudding). Over time, this custom has been handed down to the butchers of the charcuterie factories, who very often still carry on the original processing method.



Ingredients

Pork meat, salt, dextrose, hot pepper, natural flavours, black pepper. Antioxidant: E301. Preservative: E250 – E252

Ingredients

Pork meat, salt, dextrose, hot pepper, natural flavours, black pepper. Antioxidant: E301. Preservative: E250 – E252

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 25 days. Keep refrigerated
ON THE NOSE

Spicy character

TO THE TASTE

Strong and slightly spicy. A typical Calabrian taste

THE RIGHT MOMENT

Perfect cut into thin slices on a pizza or in a sandwich

THE RIGHT MATCH

Dry and lively white wine: Cirò Bianco DOC

Taste Notes
ON THE NOSE

Spicy character

TO THE TASTE

Strong and slightly spicy. A typical Calabrian taste

THE RIGHT MOMENT

Perfect cut into thin slices on a pizza or in a sandwich

THE RIGHT MATCH

Dry and lively white wine: Cirò Bianco DOC

NUTRITIONAL VALUES
Energy value
1585 KJ - 382 Kcal
Fat
23,3 g
of which saturated fatty acids
9,1 g
Carbohydrates
0,35 g
of which sugars
0,35 g
Protein
28,74 g
Salt
3,22 g
NUTRITIONAL VALUES
Energy value
1585 KJ - 382 Kcal
Fat
23,3 g
of which saturated fatty acids
9,1 g
Carbohydrates
0,35 g
of which sugars
0,35 g
Protein
28,74 g
Salt
3,22 g
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