Description
Product Description:
READY TO EAT: Pork capocollo that is cured using the equilibrium curing method for 21 days in a combination of ingredients. Once the cure time is complete the pork is patted dry, sprinkled with white wine, wrapped in a collagen sheet and netting, then hung in a dedicated curing chamber.
Curing Chamber:
The product is hung in a dedicated curing chamber that helps slow down the weight loss and really develop the flavour profile. Weight loss target is between 15% and 45% depending on product.
Ingredients:
Pork Capocollo(pig), Black Pepper, Brown Sugar, Calabrian Pepper Powder, Cayenne Pepper, Garlic Granules, Red Pepper Flakes, Salt, Sodium Nitrate, Sodium Nitrite, Smoked Paprika, White Wine.
Net Contents:
Minimum weight of Spicy Capocollo in a pack = 30g.
Recycling info:
Our icepacks, internal packaging and cardboard packaging are 100% recyclable. Unfortunately our food grade backing boards and vacuum sealed packaging are non recyclable at this time.
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