The capicollo or capocollo, produced using a cut of meat obtained from the back of the pig's neck, left to mature for 2 to 4 months.
The capicollo has a diameter of about 10-15 centimeters and an entire length of 20-30 centimeters is particularly fragrant and has a soft consistency and a strong and aromatic taste.
Capocollo is one of the cured meats of the Italian and Campania tradition in particular, because it allowed to keep an entire pork cut for months.
This is one of the best examples of how to make a virtue of necessity. Take a slice and you won't be able to do without it anymore.
The product represents an excellence of the territory certified 100% Made in Italy.
Passione Campania belongs to the Scialò family which uses recipes and meat processing techniques handed down from father to son for over 150 years. Our sausages, salami and cured meats are typical traditional food products. The selection of meats is the starting point for all the preparation of our cured salamis, chosen exclusively from among the ai from the shoulder ham, thigh, coppa and loin, conveniently enervated and cleaned. The fat used must be the hard covering and bacon fat. The meats chosen in this way are carefully minced, using a die with 12/14 diameter holes, rigorously mixed with sea salt and peppercorns, possibly enriched with fennel or forte in the flavored versions. The most difficult step is the stuffing of the dough into natural or collagenic casings, depending on the diameters of the various salamis, which will be followed by the artfully and entirely hand-made binding. The slow seasoning divided into three phases: dripping, drying and seasoning give the salami maturity, aroma and taste. The great peculiarity of our products is not only how we prepare them, but also where we produce them. In fact, our production laboratory is located in the city of Naples, in the area of the former municipal slaughterhouse, which gives another element of territorial exclusivity to our products which are the only products made in Naples.