Cunzata
Capocollo
Capocollo
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Capocollo, among the cured meats with the most refined flavor. It is produced thanks to a careful selection of heavy pork meats from the “neck” part. It spends 15 days under salting with sea salt and natural aromas, being massaged daily, after which it is wrapped in a specific casing and tied and hung for seasoning for at least 3 months. Our climate will give the final “touch”.
The company
The company
Salumificio Pintaudi snc di Pintaudi Carmelo was founded in 1982 and is located in Sant'Angelo di Brolo, a typical area for the production of cured meats.
The company, thanks to an artisan laboratory, guarantees a production based on the pursuit of the highest quality and attention to the smallest details, making the most of nature and the characteristics that the territory offers. It is precisely the microclimate that manages to positively influence the seasoning phase, making them unique products with an inimitable taste.
Ingredients
Ingredients
Ingredienti: Coppa di suino IT(UE), sale e pepe nero, aromi e spezie, finocchio, aglio.
Conservanti: E250,E252.
conservare in luogo fresco e asciutto.
Allergeni: In questo stabilimento si utilizza frutto a guscio (pistacchio)
Tabella Nutrizionale per 100gr.
(valori orientativi)
Valore energetico: 438 kcal - 1810 kJ
Zuccheri: 0 g
Proteine: 16 g
Grassi: 42 g
Grassi Saturi: 16 g
Sale: 3.3 g
Carboidrati: 0 g
