Processing: coming from the higher neck muscle, our capocollo is preserved in salt and pepper (and sometimes with wild fennel seeds).
It is an exquisite and much sought after salami with a characteristic flavour and scent.
It’s a perfect accompaniment to raw vegetables in “pinzimonio” (with oil) and ideal for summer dishes with a little extra virgin olive oil and a touch of lemon juice.
It can also be served as a main course.