Daniele's American-made Capocollo is created following a traditional recipe. The pork meat comes from the solid muscle between the head (capo) and the shoulder (collo).
The meat is cured with just the right amount of seasoning, put in a casing and hung to age for up to 4 months.
This is the Hot variety of Capocollo; it is lean and finely marbled and a wonderful cold-cut for an antipasto platter or a sandwich.
Ingredients:pork, salt, less than 2% off dextrose, spices, lactic acid starter culture, sodium erythorbate, natural flavoring, sodium nitrate, sodium nitrite.