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Capicollo

Moretti capicollo Calabrese stagionato

Moretti capicollo Calabrese stagionato

Capicollo (ITA)
Lavorato in salamoia con l’aggiunta di aromi, avvolto in budello naturale, legato a mano e fatto stagionare per 100 giorni circa. Pezzatura di 1,8 kg circa
Capicollo (ENG)
Typical Calabrian salami. Pickled, flavoured and wrapped in natural gut. It is hand tied and cured for about 100 days.
Capicollo (DE)
Typische kalabresische Salami in Salzlake, mit Aromen verarbeitet. Im Naturdarm eingewickelt,handgebunden und für ca. 100 Tage gereift.