Capocollo Lucano from semi-wild farms

It all starts with the meat. The pigs are raised by a partner of the production company. The animals live in a semi-wild state and especially the sizes are very large compared to the average. The pork reaches full maturity in this case with an excellent balance between fatty and lean parts.
This is followed by the processing of the meat, and the ingredients used are of the highest quality. The Capicollo or Capocollo has a maturation period ranging from 6 to 10 months. A long and slow maturation that makes the use of nitrates and nitrites and any preservatives unnecessary.

The finely sliced Capocollo is usually consumed with appetizers.It has very ancient origins; it is believed that this sausage, produced in present-day Lucania and Calabria, was already known in Magna Graecia.

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