Item Code: P105
Weight: 1.3 kg
Seasoning: 4/6 months
Expiry : 180 days
Storage Temp.:: Keep in a cool and dry place, recommended a temperature of + 6/10 ° C and relative humidity not higher than 65-70%. If placed in the refrigerator, we recommended to wrap it in a damp cloth.
Ingredients :
Cinta Senese pork capocollo, salt, pepper, chilli, garlic, sucrose, dextrose, natural flavors. Antioxidant: ascorbic acid. Preservatives: potassium nitrate, sodium nitrite.
Main features :
The Cinta Senese capocollo has firm flesh of a bright red color, with evident marbling. The particularity of the raw material used, outdoor farming and nutrition, give the product an unmistakable quality and a unique taste. It is obtained exclusively from pure Cinta Senese PDO pigs slaughtered between 12 and 16 months. The first phase of the production process includes a preparatory massage to remove residual blood, and a washing with hot vinegar, garlic and herbs. it proceeds to salting for 14 days with sea salt dosed in proportion to the weight of the piece. After salting, the Capocollo salami is desalted and left to rest for about two weeks at a temperature of 5/6 ° C and relative humidity around 60% . After resting, the capocollo is wrapped with pepper and wild fennel and tied by hand with string. From here begins the real seasoning at a temperature of 14/16 ° C with a relative humidity. up to 72/75% for about 6 months