What it is
Aged Capocollo in Net Valtiberino is a cured pork cold cut presented in netting, associated with the Valtiberina tradition.
Product and format
The product is handled as a 1 kg weight unit and supplied in netting. The supplier is Polo SpA.
Organoleptic profile
Natural aging and selected pork give the capocollo an intense, characteristic flavour suited to a traditional charcuterie selection.
Professional uses and quantities
Slice the capocollo for charcuterie boards, antipasti and cold buffets. Use the 1 kg unit as the working reference and cut portions according to the number of guests and the menu.
Errors to avoid
Do not slice the whole piece too far in advance, leave the cut surface exposed or pair it only with flavours that overpower the cured meat. Use a clean slicer and knife.
Storage and handling
Keep refrigerated according to the product label. After opening, protect the cut surface, avoid drying and return the product to refrigeration after preparation and service.
LAPA logistics in Switzerland
LAPA supplies this professional charcuterie format across Switzerland with logistics suited to chilled products, for restaurants, hotels, caterers and delicatessens.
Who it is for
For restaurants, caterers, hotels and specialist food-service teams that need an aged capocollo for boards, antipasti and professional cold preparation.
