In the domestic economy of the population of Southern Italy in the early 19th century, the culture of capocollo was strongly linked to pig breeding, which was slaughtered in the family, particularly by the head of the family. Capocollo was considered one of the most prized cuts of meat, after ham and shoulder, which were not infrequently sold out of necessity. Capocollo was frequently used for the breakfast of workers during the harvest and grape harvest periods.
The whole cut of meat, the neck of the pig, was salted and flavoured, massaged to distribute salt and aromas, then stuffed into natural gut, splinted with wood or wrapped in coarse cloth, sometimes wood-smoked and left to mature slowly for a few months.
Antico Nero d’Aspromonte Capicola is obtained from the artisanal processing of capicola cut from the native black pig of Aspromonte in wild pasture for at least two years. The long maturing process gives Capocollo its strong flavour, defined colour and intense aroma.
Typology: anatomical cut.
Size: 400 gr ca.