A cheese with an intense and unmistakable taste

rosemary and bay leaves and other wild herbs of Aspromonte undergrowth

amber yellow in colour

In the "Torrefatto glazed" version

The size of the cut of meat varies from about 1

Capocollo all' Amarone DOCG 1,8 kg amaro cosenza A cheese with an intenseIn Apulia as in Calabria the tradition of capocollo processing is rooted in the history of the territory. in this case, expert pork butchers from Apulia obtain capocollo from the processing of the muscular part of the neck, the anatomical cut is expertly spiced during the salting phase. it is precisely in this phase that this operation turns out to be an authentic "immersion" in the smells of the Gargano, laurel, juniper and many other herbs and