Slice of Lonza or Capocollo di Norcia , salami that is obtained by working the muscles of the pig’s neck, therefore in the tradition butchery also called Capocollo.
The secret recipe of the Ansuini Brothers provides that the meat, thus cut, undergoes an articulated preparation, including salting in brine.
Stuffed in natural casing, it has fat veins.
Maturing, which begins at the cellar with a wood-burning fireplace, lasts 90/120 days.
Does not contain:
In the store you can also buy the Capocollo Intero
The butchery could be sent vacuum-packed, the vacuum is made for transport, upon arrival of the product we advise you to remove it from the vacuum, and consume it not before 4-6 hours of rest in the fridge in the vegetable section, it must be removed from the fridge at least an hour before consuming it.