Geca Spicy Capicollo (avg. 385g) | Wholesale
The upper part of the loin is deboned, seasoned with salt and spices, and left to rest for a few days. It is then stuffed into casings and tied using reeds and string. Afterward, it is cured for approximately 90 days. Vacuum-packed for freshness, with a shelf-life of 6 months. Store refrigerated at +4°C.
Geca Spicy Capicollo (avg. 385g) | Wholesale
The upper part of the loin is deboned, seasoned with salt and spices, and left to rest for a few days. It is then stuffed into casings and tied using reeds and string. Afterward, it is cured for approximately 90 days. Vacuum-packed for freshness, with a shelf-life of 6 months. Store refrigerated at +4°C.
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Description
The upper part of the loin is deboned, seasoned with salt and spices, and left to rest for a few days. It is then stuffed into casings and tied using reeds and string. Afterward, it is cured for approximately 90 days. Vacuum-packed for freshness, with a shelf-life of 6 months. Store refrigerated at +4°C.
