Capocollo Artisan Salumi San Marco
Seasoned artisan cured meats from the Cilento National Park
The Capocollo Artigianale Salumi San Marco by Alim Carni di Futani, is one of the most popular cured meats of Italian cuisine.
Typical salami of Southern Italy, Campania, Calabria and Puglia in the first place, the Capocollo is made up of a single cut of whole meat, the upper portion of the pork neck, salted and flavored with spices and chilli, stuffed into natural casing, battened and seasoned slowly for a few months.
The meats are first salted and massaged to favor the penetration and uniform distribution of the salt, and then they are stuffed into a natural casing and finally left to mature.
It is characterized by the cylindrical shape, reddish brown casing, typical for the use of chilli and for the smoking and the consistency is firm, homogeneous and compact.
On the nose it is sweet, fragrant and spicy while the taste is decisive and well balanced between meat and fat parts, between salt and tanning, thanks to the skilful contribution of seasoning and smoking. A roundness and complexity in perfect balance.
The San Marco artisanal Cilento Capocollo has a rather long seasoning time so that maximum exaltation of taste can be guaranteed.
NOTES: It may contain traces of chilli.
Number of Pieces: 1
Dimensions: Approx. 500gr package
Quality: Artisan cured meats
Production area: Cilento National Park
Manufacturing company: Alim Carni
San Marco Alim cured meats Futani meat
The story begins when our grandparents and our extended family met in the countryside.
It was customary to meet every January for the choice of pigs, and this event became a party “.
For this reason, today the San Marco Alim Carni artisan cured meats, following the traditions and with the passion of the past, try to recreate the flavors and recall the memories of those days of joy and serenity.
San Marco Alim Carni artisan cured meats. Traditions of Cilento, farms of Vallo di Diano and the history of generations make them an exceptional product