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.
Cured Meats List Note
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.
Tasting Note
Curing: minimum 130 days.
Aging: minimum 80 days.
Taste: The flavour is decisive, elegant, of intense and refined aromaticity, with clear hints of roasting and spices that give rhythm to the great unctuousness from unsaturated fats, in a lengthening of refined melting savouriness.
Black Pig Habitat
Species: native black pig of Aspromonte.
Area of birth ad grazing: eastern slopes of Aspromonte, Calabria./span>.
Type of pasture: open pasture, wild.
Density per hectare: two livestock units per hectare.
Altitude: 1000-1500 m a.s.l.
Average age of the pig: two years
Pig feeding: totally autonomous, from food sources in the environment, without the use of feed, antibiotics, anticoccidials, GMO food.
Climate: mountainous, varied and unstable due to the complex morphology, the orographic system and the inconstant and impetuous winds mainly from the W and WNW. Long, cold and frequently snowy winters on the highest peaks, with snow cover from December to April. Cold temperatures with lows as low as over -10°C in exceptionally cold spells. Cool summers with short- lasting thunderstorms in the afternoon hours.
Food Label
Ingredients: wild black pig capicola from Aspromonte, salt, herbs and spices.
Nutritional declaration: energy Kcal 615 kJ 2541; protein 18.6 g; carbohydrates 0.0 g of which sugars 0.0 g; fat 50.0 g of which saturates 13.2 g; salt 2.5 g.
Serving temperature: ambient.
Storage conditions: before and after opening the vacuum-packed bag, the product must be stored at a temperature below 4°C.
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