Vermont Salumi, Pork Capocollo Sliced Pack
As low as $8.95
At DeBragga, New York’s Butcher, we are always on the lookout for excellent producers of great meats and poultry. Recently, we discovered a small artisanal producer of salumi in Vermont that we adore. Vermont Salumi produces a small range of exquisite dry cured meats, especially a delicious selection of dried sausages or salamis.
Like the best old world artisans, they cure each muscle slowly and naturally for three months to develop superb taste and texture, before being sliced and packaged.
Using only fresh antibiotic free ground pork and spices.
This fat-laced cut is from the back of the pig's neck, aged for 3 months, and dusted with black pepper and coriander. This product has the smooth, thin texture of prosciutto, but with a more substantially fatty mouthfeel and seasoned flavor.
| SKU | DBSBCAP300 |
|---|---|
| Aging | 3 Months |
| Country of Manufacture | United States |
| Breed | Duroc |
| Bone | No |
| Weight Detail | 3 oz Sliced Pack |
| Pack Size | 1 |
