Capocollo
The capocollo from Salumificio Pintaud i , produced in Sant'Angelo di Brolo , is among the cured meats with the most refined flavor , obtained from a careful selection of heavy pork from the neck for a balanced marbling and a full flavor. It spends 15 days salting with sea salt and natural flavors , is massaged daily to promote even penetration of flavors, then wrapped in a special casing , tied and hung to mature for at least 3 months . The climate of Sant'Angelo di Brolo will provide the final "touch", offering an elegant aromatic profile, compact slice and a persistence that invites pairing with ancient grain bread and the island's red wines .
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.