Capocollo Kurobuta Rare Breed Fullblood Berkshire - 100g Sliced Saturday Night Pasta a Japanese term that roughly

a Japanese term that roughly translates to 'Shoulder Loin

For these little beauties

unfermented grape juice is blended with wine and the previous year’s vinegar

Reheat easily on the stovetop

Careful not to boil

Capocollo Kurobuta Rare Breed Fullblood Berkshire - 100g Sliced Saturday Night Pasta a Japanese term that roughlyA 3 month slow cure combined with the sweetness of Rare Breed Kurobuta Pork Neck creates our luscious and unique whole muscle Capocollo. This process has been perfectly executed and mastered by De Palma Salumi resulting in an exceptional Capocollo. Flavoured with garlic and spices, the result is a delicate flavour and a tender, creamy finish. In order to maximise the flavour and aroma of any cured product, we suggest you serve the product at room