loin norcia capocolloLonza di Norcia or Capocollo, a cured meat made by processing the muscles of the pig’s neck, therefore also called Capocollo. The secret family recipe calls for the meat, thus cut, to undergo an elaborate preparation (including pickling in brine). Loin can be enriched with wild fennel, which gives it a special aroma. Stuffed in natural casing, it has fat veins. Maturing, which begins at the cellar with a wood-burning fireplace, lasts 90/120 days.

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