Description
Capocollo, also known as lonza, is a refined cured meat with a strong taste, well known at a national level.
Umbria is the perfect land to buy and consume it, because it is part of the tradition of the green heart of Italy, although it is less known than other much more famous salami.
This loin is produced with the noblest meat of the pig, namely the muscle bundles of the neck, as can be inferred from the name capocollo, which adhere to the cervical vertebrae and are stuffed with natural gut.
The meat is not minced, so it is a salami with a compact paste, with alternating fat and lean meat, which give it softness when cut and tasted.
It is a product with personality, its taste is delicate but strong thanks to the long massaging process it undergoes to be salted and seasoned in a homogeneous way.
The seasoning lasts 90 days and is completely natural.
In addition to the distinctive flavor and the typical marbled meat, capocollo is characterized by a great balance, as a taste in fact, is positioned between the savory of salami and the delicacy of ham.