Aged Pork Neck

12,80

The capocollo is a cured meat obtained by processing the upper portion of the pig’s neck and part of the shoulder. The meat is first salted and massaged to promote the uniform absorption of salt, then stuffed into a natural casing and finally aged.

Hiblasus the traditional cold cuts
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Description

The capocollo is a cured meat obtained by processing the upper portion of the pig’s neck and part of the shoulder. The meat is first salted and massaged to promote the uniform absorption of salt, then stuffed into a natural casing and finally aged.

The artisan processing of the pig follows the ancient methods and a slow aging phase that enhances all its characteristics. Spices and aromatic herbs may be added.

 

Organoleptic characteristics

Appearance – Oval
Color – Ivory white for small fat parts
Consistency – Compact
Odor – Typical of cured pork.

Ingredients: Pork meat, salt, dextrose, sucrose, antioxidant E300, preservative E252, E250, aroma wine, laurel, rosemary, garlic, black pepper. Does not contain milk and gluten, may contain traces of nuts.

Weight: the weight of the capocollo can vary from 1.8 kg to 2.2 kg. This variation is due to the aging process which leads to a decrease in weight.

The quality of the aged pork neck depends on the fat of the pork, the aromas, the seasoning and the quality of the raw material: Hiblasus raises pigs and sheep in the open field, their main source of food is: roots, seeds, fruit, leaves, tubers and even insects.

Important: Once opened by vacuum, the aged pork neck should be left to rest and oxygenate for a few minutes. It is good to store the piece of bresaola in the fridge and covering the cut part with a transparent film.

At the end of the process, the slow ageing process allows to have an excellent result and an incredible product.