Capocollo di Suino Nero dei Nebrodi 180g – Low Temperature SV Cooking. Plating and sides are for demonstration purposes only; the dish can be composed as preferred. Expiration 20 days from shipment, refrigerated shipping. One of the most prized cuts of the Black Pig from Nebrodi, cooked slowly for over 20 hours in vacuum bags at low temperature. The Capocollo of Black Pig from Nebrodi cooked at low temperature by SicilyAddict is a gastronomic specialty dedicated to those who wish to savor one of the finest meats of Sicilian tradition in its most authentic expression. Obtained from the noble part of the pig's neck, capocollo is a cut particularly appreciated for its natural marbling and the perfect balance between lean and fatty parts. These characteristics give the meat extraordinary softness, exceptional juiciness, and an intense flavor that finds its maximum expression in the fine meats of Black Pig from Nebrodi, an indigenous Sicilian breed raised in a semi-wild state among the woods and natural pastures of the Nebrodi Park. To maximize the quality of the raw material, the capocollo is marinated with natural aromas and subsequently subjected to slow cooking at low temperature for over 20 hours. This process allows the muscle fibers of the meat to gradually relax, keeping all the natural juices inside and developing an incredibly tender consistency. The intramuscular fat slowly melts during cooking, enriching each bite with aromas and flavor. The result is a soft, juicy meat rich in character, ready to be regenerated in just a few minutes to bring a gourmet main course worthy of the best restaurants to the table. Perfect to serve as a main dish accompanied by traditional side dishes, inside gourmet sandwiches, or as the star of a dinner dedicated to Sicilian gastronomic excellences. Why choose our Capocollo di Suino Nero dei Nebrodi? 20 days of expiration from the shipment date, 100% Black Pig meat from Nebrodi, particularly soft and flavorful noble cut, marinated with natural aromas, slow cooking at low temperature for over 20 hours, tender, juicy, and rich in flavor, already cooked and ready to regenerate, vacuum packaged, artisanal Sicilian production, professional quality directly at home. Preparation: The product is already cooked and only requires the final regeneration phase to best develop texture, aromas, and browning. Lightly heat a non-stick pan with a thin drizzle of seed oil. Place the capocollo in the hot pan and allow it to brown over medium heat. During the first few minutes, apply light pressure on the surface to encourage even browning. Continue cooking until an adequately colored and aromatic crust forms on the exterior thanks to the natural Maillard reaction, which is responsible for the aromas and flavor typical of roasted meat. Turn the capocollo and finish browning on the other side. In the last few minutes, add a knob of butter, a crushed clove of garlic, and a few sprigs of rosemary or other aromatic herbs to taste. Using a spoon, collect the cooking juices and repeatedly baste the meat to enrich it with aromas and keep it even juicier. Let it rest for one or two minutes before serving. The final result will be a golden and slightly crispy surface that encloses a soft, juicy, and flavorful heart. Recommended pairings: The Capocollo di Suino Nero dei Nebrodi lends itself to numerous pairings capable of enhancing its intense flavor and extraordinary tenderness. Sicilian Tradition: rosemary-flavored roasted potatoes, caramelized red onion, Sicilian caponata, seasonal grilled vegetables. Gourmet Version: porcini mushroom cream, rustic potato puree, aged caciocavallo cheese, Nero d’Avola reduction. Premium Sandwich: rustic Sicilian bread, smoked provola cheese, crispy onion, roasted pepper sauce. Wine pairing: Nero d'Avola, Etna Rosso, Cerasuolo di Vittoria DOCG.
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Capocollo di Suino Nero dei Nebrodi 180g – Low Temperature SV Cooking. Plating and sides are for demonstration purposes only; the dish can be composed as preferred. Expiration 20 days from shipment, refrigerated shipping. One of the most prized cuts of the Black Pig from Nebrodi, cooked slowly for over 20 hours in vacuum bags at low temperature. The Capocollo of Black Pig from Nebrodi cooked at low temperature by SicilyAddict is a gastronomic specialty dedicated to those who wish to savor one of the finest meats of Sicilian tradition in its most authentic expression. Obtained from the noble part of the pig's neck, capocollo is a cut particularly appreciated for its natural marbling and the perfect balance between lean and fatty parts. These characteristics give the meat extraordinary softness, exceptional juiciness, and an intense flavor that finds its maximum expression in the fine meats of Black Pig from Nebrodi, an indigenous Sicilian breed raised in a semi-wild state among the woods and natural pastures of the Nebrodi Park. To maximize the quality of the raw material, the capocollo is marinated with natural aromas and subsequently subjected to slow cooking at low temperature for over 20 hours. This process allows the muscle fibers of the meat to gradually relax, keeping all the natural juices inside and developing an incredibly tender consistency. The intramuscular fat slowly melts during cooking, enriching each bite with aromas and flavor. The result is a soft, juicy meat rich in character, ready to be regenerated in just a few minutes to bring a gourmet main course worthy of the best restaurants to the table. Perfect to serve as a main dish accompanied by traditional side dishes, inside gourmet sandwiches, or as the star of a dinner dedicated to Sicilian gastronomic excellences. Why choose our Capocollo di Suino Nero dei Nebrodi? 20 days of expiration from the shipment date, 100% Black Pig meat from Nebrodi, particularly soft and flavorful noble cut, marinated with natural aromas, slow cooking at low temperature for over 20 hours, tender, juicy, and rich in flavor, already cooked and ready to regenerate, vacuum packaged, artisanal Sicilian production, professional quality directly at home. Preparation: The product is already cooked and only requires the final regeneration phase to best develop texture, aromas, and browning. Lightly heat a non-stick pan with a thin drizzle of seed oil. Place the capocollo in the hot pan and allow it to brown over medium heat. During the first few minutes, apply light pressure on the surface to encourage even browning. Continue cooking until an adequately colored and aromatic crust forms on the exterior thanks to the natural Maillard reaction, which is responsible for the aromas and flavor typical of roasted meat. Turn the capocollo and finish browning on the other side. In the last few minutes, add a knob of butter, a crushed clove of garlic, and a few sprigs of rosemary or other aromatic herbs to taste. Using a spoon, collect the cooking juices and repeatedly baste the meat to enrich it with aromas and keep it even juicier. Let it rest for one or two minutes before serving. The final result will be a golden and slightly crispy surface that encloses a soft, juicy, and flavorful heart. Recommended pairings: The Capocollo di Suino Nero dei Nebrodi lends itself to numerous pairings capable of enhancing its intense flavor and extraordinary tenderness. Sicilian Tradition: rosemary-flavored roasted potatoes, caramelized red onion, Sicilian caponata, seasonal grilled vegetables. Gourmet Version: porcini mushroom cream, rustic potato puree, aged caciocavallo cheese, Nero d’Avola reduction. Premium Sandwich: rustic Sicilian bread, smoked provola cheese, crispy onion, roasted pepper sauce. Wine pairing: Nero d'Avola, Etna Rosso, Cerasuolo di Vittoria DOCG.
| Energy (kcal) | 370 |
| Carbohydrates (g) | 4.5 |
| of which Sugars (g) | 4.5 |
| Fat (g) | 32 |
| Protein (g) | 16 |
| Sale (g) | 4.8 |
