Artisanal Irpinia capocollo

HANDMADE IRPINO CAPOCOLLO

Capocollo is a piece of cured Italian pork. It is prepared by maturing the part of the animal’s meat called “capocollo”, massaged with salt and natural spices of excellent quality. It is stuffed into natural pork casing to ensure that when cut it is compact with an intense red and pinkish white color, it is tied with hemp string and left to rest in (smoking) environments for a period of 90 days. matured in a high quality Coppe (drying room) and uses only selected meats from pigs reared in Italy. It has an elongated shape and variable diameter. Pleasant flavor enhanced by the spiciness and skilful seasoning, the compactness and consistency are highlighted when cut, the characteristic dark red color and the sweetness of the fat make this sausage very soft and delicate, particularly pleasing to the palate.


Ingrediants:
Cup of pure pork, salt, ground black pepper (piper nigrum), preservative (E252), natural casing.


Characteristics:
When cut it is dark red with evident white veins of fat. The dimensions vary from 70×250 to 300 mm with a seasoning of 80-90 days. Store in a dry and cool place, once opened keep refrigerated.


Net weight:
1.2-1.8 kg – hand tied with twine


The processed products, including the ingredients, do not derive from genetically modified organisms in accordance with EEC Directives 1829/2003.

HANDMADE IRPINO CAPOCOLLO

Capocollo is a piece of cured Italian pork. It is prepared by maturing the part of the animal’s meat called “capocollo”, massaged with salt and natural spices of excellent quality. It is stuffed into natural pork casing to ensure that when cut it is compact with an intense red and pinkish white color, it is tied with hemp string and left to rest in (smoking) environments for a period of 90 days. matured in a high quality Coppe (drying room) and uses only selected meats from pigs reared in Italy. It has an elongated shape and variable diameter. Pleasant flavor enhanced by the spiciness and skilful seasoning, the compactness and consistency are highlighted when cut, the characteristic dark red color and the sweetness of the fat make this sausage very soft and delicate, particularly pleasing to the palate.


AVERAGE NUTRITIONAL VALUES / 100g

Energia (Energy)1202
287
kj
kcal
Grassi (Fat)21g
Di cui acidi grassi saturi (of which saturated fatty acids)19g
Colesterolo90mg
Carboidrati (Carbohydrates)1,5g
Di cui zuccheri (of which sugars)0g
Proteine (Protein)23g
Sale (Salt)2,9g

ALLERGEN INFORMATION
(Allergenic substances present or likely present in the product are indicated with an “X”)

SOSTANZA ALLERGENEUTILIZZATA INTENZIONALMENTE NELLA RICETTAPROBABILE PRESENZA PER CROSS CONTAMINATION
Cereali contenenti glutine e derivatiNONO
Crostacei e derivatiNONO
Uova e derivatiNONO
Pesci e derivatiNONO
Arachidi e derivatiNONO
Soia e derivatiNONO
Latte e derivatiNONO
Frutta con guscioNONO
Sedano e prodotti a base di sedanoNONO
Senape e prodotti a base di senapeNONO
Semi di sesamoNONO
Anidride solforosa e solfiti>10 ppmNONO
Lupino e prodotti a base di lupinoNONO
Molluschi e prodotti a base di molluschiNONO

MICROBIOLOGICAL CHARACTERISTICS

Listeria monocytogenesAssente/25g
Salmonella s.p.p.Assente/25g
E.COLI<10/g
Stafilococchi aurei<100/g