Why we love it
Unmissable on Calabrian tables, the capicollo or capocollo is a cured meat with a soft and delicate flavour, enriched by natural aromas.
The Capocollo, that translate into english as top of the neck, is obtained from the skillful and traditional processing of the meat obtained from the upper part of the neck and shoulder of Calabrian pigs, placed between the head and the loin. The meat is deboned, carefully massaged with salt and left to rest for days. At the end of the salting period, the meat is deprived of excess salt and flavored with natural aromas. The capocollo is then wrapped in natural film and tied with food twine with the traditional cane splint. Finally, a maturing period of at least four months follows in a special cool, dry, controlled environment.
The capocollo is a must in the Calabrian cuisine, to be served sliced on a charcuterie board but also used in many traditional Italian recipes.
Our artisan capocollo is gluten and lactose free.
Please note that the weight is approximate. Our capocollo is made by artisans by hand, not a factory, and can vary a few grams either way. If ordering the smaller size, the capocollo is freshly sliced and will come vacuum packed.
Capocollo, salt, black pepper, antioxidant E301, preservative E250 E252
The artisan who made it
It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.
Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat.
In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.
Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.
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