Our Capocollo di Calabria PDO is prepared using the meat from the upper part of the loin of the pigs, boned and then dry salted or in brine, with ground cooking salt.
This cut of meat must have a layer of fat of about three to four millimetres in order to keep it soft during the maturing phases and improve its organoleptic characteristics.
Salting, which lasts four to ten days, is followed by washing with water and wine vinegar, pressing and the addition of black pepper grains.
Wrapped in a pig's diaphragm and tied in an enveloping way, with natural twine, it is left to mature for no less than one hundred days.
Italian pork meat, salt, black pepper grains