Capocollo is a sausage that is present in the Italian territory and in the French island of Corsica with various interpretations and recipes, obtained by processing the upper portion of the pig’s neck and part of the shoulder (this justifies the name).
This name also refers to a part of the pig, which is excellent for grilling, barbecuing or roasting. It takes different names depending on the region.
TYPES AND WEIGHTS
Also available spicy
Size: approx. 1.5 kg vacuum packed
Shelf-life: 180 days