Seasoned Capocollo Piccalabria

It is a seasoned raw ham that is produced by processing the neck of the pig.

Capocollo of Piccalabria is characterized by its strong and spicy flavour, due to the presence of chilli in its preparation.

Its seasoning varies from 2 to 6 months, and must be kept in a cool, dry place.

It is usually used as an ingredient for appetizers or to accompany pasta-based first courses.

Capocollo di Calabria is a typical cured meat from the Calabria region in Italy.

It is a seasoned sausage obtained from the lean parts of the pig, usually the neck. Capocollo di Calabria is characterized by an intense and spicy flavor, due to the use of ground black pepper, garlic and red wine in its preparation.

The seasoning can vary from 3 to 12 months.

Capocollo di Calabria is particularly appreciated for pairing with aged cheeses and durum wheat bread.

The production process of Capocollo di Calabria involves several stages:

• Selection of the meats: only the upper part of the pork neck is chosen, which is lean and suitable for the production of capocollo.
• Spicing: the meats are rubbed with a mixture of spices, including chilli pepper, garlic, salt and white wine, to give the capocollo its characteristic spicy flavour.
• Binding: the meats are tied with a rope in order to give them the typical shape of the capocollo.
• Seasoning: the capocollo is hung in specially equipped rooms for seasoning, where it must remain for a period of between 2 and 6 months. During this period, the capocollo loses part of its humidity and concentrates its flavour.

Control and packaging: before being put on the market, the capocollo is checked to verify its quality and packaged for sale.

The production of Piccalabria capocollo is a long and laborious process that requires experience and expertise to obtain a quality product.

Piccalabria capocollo has a strong and spicy flavor, so it is important to combine it with foods that can balance its intense taste. Here are some suggestions for pairing Piccalabria capocollo:

Cheeses: Piccalabria capocollo goes well with strong and tasty cheeses, such as pecorino or gorgonzola.

Bread: Calabrian capocollo can be accompanied by a slice of warm bread, preferably made from durum wheat or rye to counteract its spicy flavour.

Dried fruit: walnuts, almonds or hazelnuts are an excellent accompaniment for Capocollo di Calabria, because they help balance the spicy taste and increase the sense of satiety.

Vegetables: vegetables such as peppers, cherry tomatoes and aubergines are excellent to accompany Capocollo di Calabria, because they help to counteract its spicy taste.

Wines: Capocollo di Calabria goes perfectly with a structured red wine, such as an Aglianico del Vulture or a Syrah, because the tannin and the structure of the wine help balance the spicy flavor of the salami.