Capocollo from Viterbo

Pig breeding is carried out in the semi-wild state with own organic feed.

The Brado Pig

Male pigs are generally castrated when they are very small to avoid an unpleasant smell that the meat would take on in reproductive age, to avoid this problem and castration in this farm, the males are slaughtered a little earlier, around 6-8 months (therefore before the sexual maturity), Giuseppe also assures us that both for the breed and for the wild life, the smell would not be very intense anyway.

The Processing

The processing of this salami takes place in four phases:

• The capocollo undergoes a process of "" dry salting "" with half-grain sea salt seasoned with various spices.

• Subsequently, following a rest in the cold, essential for the salt and aromas to penetrate perfectly into the meat, the salami is meticulously massaged;

• Then wrapped in a specific casing, made up of very thin pig skin, called "lard skin";

• After that, it is tied and placed to dry for about 10 days in special rooms, where the salami dehydrates, losing most of the water it contains.

• The manufacturing process is completed with a seasoning period for a minimum of 3 months.