CAPOCOLLO

DESCRIPTION OF THE PART: These are the 2 muscles of the neck (right and left) on the sides of the cervical and dorsal spine of the spine. 

PREPARATION and INGREDIENTS: Initially immersed in a mixture of garlic, white wine and pepper. Then they are carefully sprinkled on each side with salt and pepper and stuffed into natural casings. Customizable with other smells (rosemary, sage, wild fennel, chilli pepper, etc.).

SEASONING CONDITIONS AND TIMES: Hanging in the cellar at a temperature of around 10 ° for a period of at least 4 months (depending on size).

WHOLE WEIGHT: From 2 to 3 Kg.

CHARACTERISTICS and TASTE: It is a cylindrical seasoned with streaks of fat in a percentage of about 20%. Intense and characteristic, soft taste. 

SALE PORTIONS: Whole or in vacuum slices of about 1 Kg. PREPARATION FOR TASTING: Tasting in very thin slices to enhance the aromas to the maximum.

SERVING SUGGESTIONS: With the dry bread, accompanied with aged pecorino or, traditionally in Umbria, with the Easter cheese pizza.

STORAGE: Once started better in the refrigerator taking care to protect the cut with a sheet of transparent film.