Loin of Norcia
Lonza or Capocollo, salami that is obtained by working the muscles of the pig’s neck, therefore in the tradition of pork butchery also called Capocollo.
The recipe of the capocollo of Mastro Peppe is secret, provides that the meat, thus cut, undergoes an articulated preparation, including salting in brine.
Capocollo is stuffed into natural casings, has veins of fat. Maturing, which begins at the cellar with a wood-burning fireplace, lasts 90/120 days.
Does not contain:
In the store you will also find Lice of Lonza 650gr