The breed is slow-growing and is generally slaughtered after 14 months of rearing

beech and other trees typical of the Calabrian territory

certified gluten-free is delivered under vacuum

Who prepares these cakes does not make them only for himself

in the drop-down menu you can choose the amount of product you want to buy in slices from 250 g up to the whole thigh

Capocollo legato a mano - stagionato naturale ed affumicato pistacchio siciliano sgusciato The breed is slow-growing andCapocollo is the King of cured meats in Calabria and is known for its unmistakable taste, considered the perfect substitute for Parma ham in Calabria and by all Calabrians around the world. Traditionally, it is cured for about 60 days during the winter, hung in a natural environment and smoked with aromatic herbs, grape stalks or twigs of olive, chestnut, beech and other trees typical of the Calabrian territory. The size of the cut of meat varies from