Let’s know it better
Capocollo (collar) is a kind of cured meat obtained by processing the muscles of the upper part of the pig’s neck and part of its shoulder (hence the name). More specifically, the meats selected by our Meat Artisan are salted, worked and naturally aromatized and stuffed into natural animal bowels and seasoned for 55-60 days. Throughout the process spices and aromatic herbs are also added. In the past for aging they used to wrap the meat in a cloth, a method we revived to give further prominence to this kind of processing.
The meat is not minced, so the product is compact with a proper mix of lean and raw meat which make capocollo very savoury.
How to taste
Capocollo is a very appreciated product of Molise’s art of meat producing, suitable for any situation: as a tasty snack or a starter matched with fresh cheeses, preferably with unleavened bread or a focaccia bread.
It’s also very suitable for fancy second courses, such as roulades, wit ha tannic red wine: more than others, our Tintilia wine.
In the town of Isernia Iallonardi family has a centennial tradition in pork processing, with recipes with a “secret” handed down from father to son.
The company locally sources its pigmeat. The production cycle is weekly and it is completely carried out within the company. Meat deboning, cleaning and cuts are all completely hand-made while trimming and filling are implemented through appropriate machinery.