This salami is the characteristic style of cured pork in Umbria. It is commonly used in the preparation of starters and to fill savoury Easter Bread or Torta al Testo flatbread. Tradition tells us that its production began during the Christmas season since the low temperatures allow for the butchering and ageing that took place throughout the winter and for a part of the spring season. At that point the salami was ready to be eaten during the Easter festivities. Today, with the use of refrigerators, this salami can be eaten at any time of the year. Capocollo is a tasty cured meat that is characterised by its meat’s unique marbling.
Description
This cylindrical-shaped salami is wrapped in yellow paper and tied up in twine. Its average weight varies from 2.5-3 Kg. When sliced, it is reddish in colour with streaks of fat.
Production area
Region of Umbria.
