Capicollo is obtained from the back of the pig’s neck.

It is kept in brine for a couple of days, then it is wrapped in the veils that are obtained from the pig’s intestine, and inserted into an elasticized net for the seasoning which lasts about 120 days.

Il Capicollo si ottiene dal dorso del collo del maiale

Viene tenuto in salamoia per un paio di giorni,successivamente si avvolge poi nei veli che si ricavano dall’intestino del maiale, e si inseriscono in una rete elasticizzata per la stagionatura che dura circa 120 gg.

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