A piece of vacuum-packed capocollo from Basilicata, a smaller size for slicing to order.
This is the same capocollo as the whole piece, cut into a smaller portion for kitchens that use less of it. The top of the pork loin and the neck are salted, seasoned, stuffed into a natural casing and then aged.
The deep red lean is marbled with fine fat. It is sliced very thinly just before serving to keep its aroma.
Serve as an antipasto with pickled vegetables, in a panino with fresh cheese or on a focaccia.
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A piece of vacuum-packed capocollo from Basilicata, a smaller size for slicing to order.
