Nowadays the capocollo has retained the same good and genuine taste.
It is a sausage with a cilindric shape, tied with natural twine and often with reed splints in
the longitudinal direction to better maintain the shape.
The colour is ruby-red with parts dark-pink with white fatty parts.
The flavour is delicate and intense at the same time, sweet or spicy if is a "capocollo piccante" (piccante=spicy), with aromas
of ripened meat and the right balance of salt, pepper, spices and/or chilli pepper.
CAPOCOLLO DI CALABRIA: others producers
and images
After meat is massaged and pressed with the addition of natural ingredients
(black pepper, spicy red or sweet red chilli pepper, spices and natural flavourings); it can be add some preservatives (dextrose, ascorbic acid, etc.) and some chemical additive (E 252).
Follows the tying with twine and perforation of the wrapping. In the tying phase, the use of characteristic sticks is permitted.
The pigs must be born in Calabria, Sicily, Basilicata, Apulia and Campania and belonging to Apulo-Calabrese, Large White or Landrace Italiana breeds but must be reared in Calabria since fourth months after birth and then processed in Calabria only.
