Capocollo (Nitrate Free)

Capocollo is the Italian term for neck. The pork neck is cured in salt, pepper, coriander, bay leaf, juniper berries, chilli, then matured in the drying room for a minimum of three months. The marbling produces meat that is sweet, rich and aromatic with a smack of heat.

Our Capocollo is crafted from our free-range Berkshire pork. Traditional Italian dry-curing methods meet Australian regenerative farming practices.