Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes. The Caciocapocollo consists of a spicy Calabrian capocollo produced with pork selected, chopped and added of chili, then pressed to donate the typical crushed shape of the sausage, then the Capocollo is covered with cacio calabrese spinning which once dry, is cut along with the sausage giving an irresistible flavor.
Specific References
No customer reviews for the moment.
Sweet neckline is a piece of seasoned pork.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.