Only after a long and controlled seasoning period you can taste this salami with a peculiar and appetizing taste. To produce this capocollo is only used pork’s meat that is raised and slaughtered in Italy.
| Weight | 1.5 kg |
|---|---|
| Stagionatura | 3 months |
| Caratteristiche organolettiche | bright red, spicy smell, pleasant taste |
| Temperatura conservazione | lower 18° |
| Etichettatura allergeni | no allergens or GMOs, Gluten Free |
