Capocollo dolce - Salumi del Sole - 800g ca Rosso di Calabria La ventresca si ottiene con

La ventresca si ottiene con l’accurata e attenta lavorazione del pesce dalla parte addominale

infusi di estratti di erbe amaricanti

FORMATO: 75 cl

natural flavours* (*from organic farming)

On the palate

Capocollo dolce - Salumi del Sole - 800g ca Rosso di Calabria La ventresca si ottiene conCured meat derived from the processing of the upper part of the pork loin, subsequently deboned and dry salted before being wrapped in the pig's parietal diaphragm. Tied with natural string and flavored. The Salumi del Sole branded capocollo, as per specifications, undergoes a minimum maturation of 90 days and it is perfect both thinly sliced and as a base for parcels filled with cream cheese or vegetables, and to flavor pizzas and savory pies.