Recognised by the Slow Food Ark of Taste, Capocollo is a very special meat indeed. It is one of Puglia’s most traditional products, but now is so difficult to find that Slow Food have awarded it protected status.
Made from the neck fillet, Capo meaning head, and Collo shoulder, the meat is first rubbed in a mix of salt, pepper and natural spices, and steeped for 15 days. Then it is soaked in Vin Cotto for around 12 hours, before being put in natural casings, and tied tightly in a cloth, after which it is dried for two days. The meats are then smoked over thyme and oak bark, before their final curing of a further 90 to 180 days. The result is a meat which is sweet, delicately smoky and rich with notes of herbs and spice.
We are so fortunate to have met the Cervellera family, who are continuing to uphold this tradition, carefully salting, marinating and smoking the Capocollo over bark and thyme from the region.
Rather like a piggy version of bresaola, Capocollo should be sliced thinly, to appreciate its delicate, smokey flavour and fine texture.
|Country of Origin||Italy|
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