Capocollo, also known as capicola, is similar to the more widely-know cured prosciutto, as they are both pork-derived cold-cuts and are used in similar dishes. Made from pork shoulder or neck, La Cultura Salumi’s capocollo is air-dried for 4-5 months. Capocollo has a tender texture and is prepared with a variety of spices, herbs, and sometimes wine.
La Cultura Salumi takes pride in knowing exactly where their meats come from and precisely what ingredients are used. There is no cooking or boiling in the preparation of La Cultura Salumi’s products, along with no fillers or injected moisture.
La Cultura Salumi dry ages their meats with lower amounts of sodium, a welcome improvement for people wo love meat, but who watch their salt intake. All of La Cultura Salumi’s products are fresh, air dried in temperature and humidity-controlled rooms, using top quality equipment. Maintaining and exceeding stringent health and safety stands are the foundations of their dry aging process.
This product travelled ~175 km to reach our warehouse.