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The Capocollo or
Coppa dolce calabrese, is produced from the best pork meat reared by
hand, in particular, the part between the neck and the head, and is
processed with natural methods to become one of the most delicious
Calabrian cold cuts, in fact, the sweet capocollo , also known as sweet cup. The
sweet capocollo is excellent as an appetizer, eaten together with
sandwiches or as a filling for sandwiches and sandwiches, but also in
combination with some types of fruit, such as figs and yellow melons. Sold vacuum packed.
Processing phases: Slaughter in authorized slaughter, maturation in cool or refrigerate and cutting, salting and spicing, drying and bagging in traditional fresh local. Bagged by hand in natural pork casing. Drying in traditional fresh local. Curing in a temperature controlled cell. Picchettatura consisting in punching bagging.