Madeo Capocollo di Suino Nero, Calabrian black pig cured neck, aged min. 100 days

Capocollo from Calabrian black pig combining sweet and salty flavours. The meat is hand-massaged, salted and seasoned with black pepper, then aged for at least 100 days.

The Suino Nero range is made from Calabrian black pig in the integrated Filiera Madeo supply chain: full traceability, no antibiotics from birth, GMO-free, free-range rearing. Madeo (Filiera Madeo, since 1984) is a producer based in San Demetrio Corone (Calabria, Italy); certifications: BRC, IFS, ISO, Animal Welfare (CIWF), Italialleva.

Key features:

• Balance of sweet and salty flavours
• Hand-massaged, salt and black pepper
• Aged at least 100 days
• Whole, piece or sliced

Specifications:

• Range: Suino Nero di Calabria (cured meats)
• Raw material: Calabrian black pig (Suino Nero di Calabria)
• Ingredients (as described): pork, salt, black pepper
• Processing: hand massaging and salting
• Ageing: at least 100 days
• Formats: whole, piece, sliced in MAP tray
• Origin: Calabria, Italy
• Producer: Filiera Madeo, San Demetrio Corone (CS)
• Producer certifications: BRC, IFS, ISO, Animal Welfare (CIWF), Italialleva

Application: Charcuterie boards, antipasti, sandwiches; retail and HoReCa.

Before ordering: Please confirm the format (whole, half, piece, sliced) and flavour before ordering.