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. 

Ingredients: Berkshire pork, sea salt, chilli, pepper, coriander, juniper berry, bayleaf.