The capocollo is obtained from the muscle of the same name between the pig’s neck and rib.
The process has ancient origins and was first heard of in the High Middle Ages.
The Capocollo is a cold cut that is aged whole. So how the muscle is selected and trimmed is of considerable importance. Before being sprinkled with spices and quarry salt, the muscle is massaged. It is then cured using Tellicherry black pepper, in grains and ground, Lucano pepper for the mild version, or chilli pepper for the hot one.
To make sure the cold cut has more aroma and fragrance, seasoning is faithful to the San Giorgio Lucano recipe. It is stuffed in natural intestine, tied by hand, pricked and hung up to dry. The last stage is ageing in air-conditioned cells.
When cut, the slice is bright red with orange ends due to the pepper and chilli.
On the palate, both are tasty, sweet and the hot one is particularly lovely. Taste is balanced and the presence of pepper or chilli dampens the fat’s sweetness. Texture is soft and the slice melts in the mouth.
The Capocollo
The capocollo is obtained from the muscle of the same name between the pig’s neck and rib.
The process has ancient origins and was first heard of in the High Middle Ages.
The capocollo is a cold cut that is aged whole. So how the muscle is selected and trimmed is of considerable importance. Before being sprinkled with spices and quarry salt, the muscle is massaged. It is then cured using Tellicherry black pepper, in grains and ground, Lucano pepper for the mild version, or chilli pepper for the hot one.
To make sure the cold cut has more aroma and fragrance, seasoning is faithful to the San Giorgio Lucano recipe. It is stuffed in natural intestine, tied by hand, pricked and hung up to dry. The last stage is ageing in air-conditioned cells.
When cut, the slice is bright red with orange ends due to the pepper and chilli.
On the palate, both are tasty, sweet and the hot one is particularly lovely. Taste is balanced and the presence of pepper or chilli dampens the fat’s sweetness. Texture is soft and the slice melts in the mouth.
