The "capocollo" or capicollo is a sausage, which is present in our area with various interpretations and recipes, obtained from processing the upper portion of the neck of pork shoulder and a part (this justifies the name). The meat is salted and massaged (this is needed to facilitate both the penetration and uniform distribution of salt) are then stuffed into a natural casing and ripened. During operation are added spices and herbs typical of the various places of production of sausage. In the past for its seasoning they used to wrap the meat in a raw canvas. The product weight is about 0,900 kilogram. Given the craftsmanship of the product weight may vary slightly from that shown in proportion, the price will vary. In this case R2M notify the customer before you process your order.