Capocollo is a particular type of cured meat typical of the Emilia Romagna region, especially Parma and Piacenza. This capocollo is produced in Parma using high-quality pork and then aged in the cellars of the La Casara cheese factory in Roncà of the Roncolato family. The aging process involves placing white wine in contact with the capocollo that has already been aged for 6 months. In this way, the wine penetrates much more through cellular osmosis within the mass of the meat, making it particularly soft and fragrant with very pleasant typical aromas. The white wine used comes from the Durella grape, a native grape from the Verona region of Lessinia.
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Capocollo is a particular type of cured meat typical of the Emilia Romagna region, especially Parma and Piacenza. This capocollo is produced in Parma using high-quality pork and then aged in the cellars of the La Casara cheese factory in Roncà of the Roncolato family. The aging process involves placing white wine in contact with the capocollo that has already been aged for 6 months. In this way, the wine penetrates much more through cellular osmosis within the mass of the meat, making it particularly soft and fragrant with very pleasant typical aromas. The white wine used comes from the Durella grape, a native grape from the Verona region of Lessinia.
