Capocollo Di Casabona Artisan Natural Drying 650-700gr

Just like Grandma used to make them, the Salumificio Santa Barbara in Casabona produces its cured meats in an artisanal way from cutting the meat, to binding the product, up to the drying process, which occurs in a completely natural way and favored by the mild and sufficiently humid climate that characterizes our areas.

• Vacuum pack of 650-700gr. Seasoning 6 Months
• Genuine Product No Preservatives No Dyes
• INGREDIENTS: pork, salt, black pepper, or hot pepper.
• Produced from 12-month-old pigs reared in a semi-wild state with dry feeding.

The capocollo is put in salt and then peppered or covered with chilli pepper.

Palso featured in the food and wine guide of the Gambero Rosso, one of the most famous Italian culinary magazines.

NUTRITIONAL CHARACTERISTICS (average values per 100 g of production)

Energy 2124 Kj 514 Kcal

Total fats 22 g

of which saturated fatty acids 16 g

Carbohydrates 0 g

Protein 22 g

Sale 4.3 g

Dyes Absent

Allergens According to Reg. EC 1169/2011: ABSENT