Capocollo is a cured meat obtained from processing the muscles taken from the upper portion of the pig’s neck and part of the shoulder.
The meats selected are salted and massaged  and then stuffed into natural gut casing and left to cure for 55-60 days.
Spices and aromatic herbs are added during processing.

It does not contain colorants, gluten, milk and its derivatives.
Pieces approx. 700g

To be enjoyed as a snack with typical cheese Easter Cake or typical Gubbio crescia.