In the "Torrefatto glazed" version

has been grown since time immemorial

The size of the cut of meat varies from about 1

Cedars for a total of 5 kg

the farm realizes a closed chain

Capocollo all' Amarone DOCG 1,8 kg amaro cosenza In the "Torrefatto glazed" versionIn Apulia as in Calabria the tradition of capocollo processing is rooted in the history of the territory. in this case, expert pork butchers from Apulia obtain capocollo from the processing of the muscular part of the neck, the anatomical cut is expertly spiced during the salting phase. it is precisely in this phase that this operation turns out to be an authentic "immersion" in the smells of the Gargano, laurel, juniper and many other herbs and