Artisan Capocollo

Pork born and raised on the farm, sliced ​​and vacuum-packed

The authentic flavor of peasant pork butchering, where each slice speaks of the patience of curing and the nobility of an age-old farm.

The Capocollo of Amano

Capocollo di Ammano is the purest expression of artisanal Italian pork butchering: a cured meat obtained from the upper part of the pig's neck, a noble, lean portion veined with barely perceptible fat that, during curing, slowly melts away, lending the meat an unmistakable succulence. The raw material comes exclusively from pigs born, raised, and raised on the farm, guaranteeing a very short supply chain and animal welfare, resulting in a deep, sweet, and lingering flavor. The preparation follows a simple recipe, using only pork, salt, and pepper, according to the ancient peasant precept that teaches that great quality needs no artifice. The vacuum-packed sliced ​​product preserves its aroma intact, ready to be served.
 
 
 

The roots of this Capocollo are deep in tradition

Capocollo is one of the oldest cured meats on the peninsula, with traces documented as far back as Roman times, when Cato the Censor in From Agri Culture (c. 160 BC) described techniques for salting and preserving pork very similar to those still used today. Spread throughout Italy with regional names and variations, from the Apulian "capocollo di Martina Franca" to the Emilian "coppa," to the "lonza" of Central Italy, this cured meat represents the peasant knowledge of the "pig civilization," that rural culture in which every family, until the 1950s, raised their own pigs and celebrated the "pista" ritual in January, transforming the animal into food supplies capable of nourishing for an entire year. In country homes, capocollo was hung in cool, ventilated cellars, where it matured for three or four months before being sliced ​​as a sign of celebration and hospitality.
 
 
 

Choosing Capocollo means taking care of yourself

The artisanal capocollo, processed without chemical preservatives and obtained from animals raised on the farm, is a precious source of noble proteins with high biological value, essential for maintaining muscle mass and supporting the immune system. It also provides heme iron in a highly bioavailable form, useful in the prevention of anemia, and a significant amount of B vitamins, especially B1 (thiamine), B6, and B12, essential for proper nervous system function and energy metabolism. It contains zinc, selenium, and phosphorus, minerals involved in antioxidant processes and healthy bones and teeth. The short supply chain and natural feeding of the pigs ensure a balanced lipid profile, with a good presence of oleic acid, the same beneficial monounsaturated fat found in olive oil.
 
 
 

How to Best Use: Capocollo

• COLD CUTS AND CHEESE BOARD FOR THE ITALIAN APERITIF: create a generous chopping board by arranging the capocollo slices next to a Organic Pecorino Romano DOP with a strong flavour and a organic buffalo provolone with sweet and buttery notes. Complete with some Organic Gaeta olives, a spoonful of Chestnut Honey from Viterbo for the sweet-bitter contrast and accompanied with Artisanal Taralli crunchy. Serve with a glass of Animae Valdobbiadene Prosecco Superiore DOCG very fresh.
• GOURMET SANDWICH WITH SOURDOUGH BREAD: fill a Organic semi-wholemeal Campagna bread cut into thick slices with plenty of capocollo, add a Lactose-Free Caciotta Amerina in flakes, a thread of Novello Stone Ground Extra Virgin Olive Oil and a handful of Organic Artichoke Bruschetta As a vegetable touch. A quick but delicious lunch, perfect for a picnic or a snack at work.
• SWEET-SAVOURY COMBINATION FOR THE HOLIDAY TABLE: roll each slice of capocollo around a small spoonful of Extra Black Fig Compote, secure with a toothpick and serve as an impressive finger food. Alternatively, serve the capocollo alongside a Organic Quince Jam and a Pecorino cheese refined under grape marc: the play of textures and aromatic contrasts will leave your guests speechless.

The Producer: Ammano

Amano It's a small farm that preserves the Italian pork butcher's tradition through on-site pig farming and a process that minimizes ingredients, maximizing the value of the raw materials. A short supply chain, respect for animals, and simple recipes are the three pillars of an artisanal production that restores the true flavor of traditional cured meats to consumers.
 
 
 

Ingredients

Pork, salt, and pepper. Born and raised on the farm. Sliced ​​and vacuum-packed.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1490 kJ / 360 kcal
• Fat: 28 g, of which saturated fatty acids 10 g
• Carbohydrates: 0,5 g, of which sugars 0,5 g
• Protein: 26 g
• Salt: 4,5 g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp