Niagara Speciallty Foods uses only naturally raised and humanely treated hogs from Canada. They hand select the pork butts and trim any excess exterior meat and fat prior to salting. The pork shoulder is then rubbed with a special blend of herbs and spices, and cured for about 4-6 weeks.
What is Capicolla? This Italian Classic cut is made from whole trimmed pork butts, hand rolled in crushed red pepper and other Italian spices, then naturally hung for a delightful taste sensation.
Capocollo Origin: duBreton Cooperative
Cut of Meat: Shoulder Butt
Ingredients: Pork with no added Hormones, and raised without anitbiotics, sea salt, white wine, chillies.