Capicollo

The Capocollo Geca It is one of the most representative cured meats of the Calabrian tradition, obtained from the upper part of the pork loin, carefully selected to guarantee quality and authenticity.

The preparation follows faithfully traditional methods: The meat is first salted and left to rest in brine for a few days, then washed, stuffed into natural casings and finally cured at a controlled temperature.

The result is a fragrant cured meat with an intense flavour but balanced, ideal for slicing thinly to enrich rustic platters or as the star ingredient in typical Calabrian recipes.