What it is
Capocollo Stagionato in Rete Valtiberino is a cured Italian pork speciality supplied in a net and listed at approximately 2 kg. The net supports the piece during maturation and handling and is removed or managed according to the product label before slicing.
Product and format
The product is supplied as an approximately 2 kg piece. Plan the order and yield around the actual piece received, because an approximate weight is not the same as a fixed number of portions.
Producer and identification
Valtiberino is the identification shown in the product name. Keep the complete name and the net-wrapped piece format together when receiving the product and preparing it for the slicer or knife.
Organoleptic profile
Capocollo has a tender, cured-meat texture with a savoury, aromatic profile and notes from its seasoning. The net-wrapped maturation format helps present a compact piece that can be sliced thinly for a balanced bite.
Professional uses and quantities
Slice it for antipasti, charcuterie boards, panini and sandwiches, or use it in filled focaccia and savoury plates. As a general starting point, plan 60 to 80 g per antipasto portion and adjust the quantity to the board, bread and other components.
Common mistakes to avoid
Do not slice the whole piece too far in advance or leave the cut surface exposed. Remove the net only as directed by the label, use a sharp clean blade and avoid covering the aromatic profile with excessive sauces or strong garnishes.
Storage and handling
Keep the piece refrigerated according to the product label and protect it from drying after cutting. Wrap or cover the exposed surface, use clean tools and return the remaining piece to the required storage conditions promptly.
LAPA logistics in Switzerland
LAPA supplies professional cured meats to restaurants and foodservice customers across Switzerland. Plan the order as an approximately 2 kg piece and organise chilled receiving, storage and slicing close to service.
Who it is for
It suits restaurants, hotels, delicatessens, caterers, wine bars and pizzerias that need a versatile cured meat for boards, antipasti and sandwiches. The piece format supports slicing to the service requirement.
Capocollo Stagionato in Rete Valtiberino - circa 2 kg
Discover the perfect balance between tradition and quality with Capocollo Stagionato in Rete Valtiberino. This prized cured meat, from the hills of Valtiberina, represents the essence of artisanal Italian charcuterie. Each piece, crafted with care and passion, is made from selected pork, with a careful search for the finest cuts.
Cured Capocollo stands out for its soft texture and intense, aromatic flavour, enriched by natural spices and slow curing that gives it a rich aroma. Its characteristic outer netting not only ensures even curing, but also adds a touch of rusticity and authenticity.
Ideal for tasting platters, gourmet starters, or as a special ingredient in refined dishes, Capocollo Valtiberino is perfect both for catering and for convivial moments at home. Serve it accompanied by local cheeses, crusty bread, and a good red wine for a true Italian sensory experience.
Let yourself be won over by the culinary tradition of Valtiberina and bring to your table a product that tells stories of passion, history, and unique territories.
Specifications
| Brand | POLO RISTORAZIONE |
Alternative Products
These other products might interest you