Italian salumi, an antipasti delicacy meat taken from the large dorsal (neck/shoulder) muscle stretching from the back of the head to the fifth rib. As you’d expect it works hard, giving a deeper colouration of the muscle due to its increased myoglobin. Seams of pure white interconnected fat give Copocollo a unique and deep rich flavour, sitting perfectly alongside our prosciutto ham on the charcuterie board. To preserve, Primal Cut soak the Capocollo in cooked wine and marinate for several hours. To protect from drying too fast during the maturation process the Capocollo is pushed into a snug-fitting beef casing and hung in our drying chamber. Then, Primal Cut we wait, monitoring daily for at least 3 months.  This is where the magic happens resulting in a delightfully rich flavour and deep colour - all helped along with pure cooling breezes coming off the nearby moors. INGREDIENTS: FREE RANGE PORK (97%) Sea Salt, Spices, Paprika, Organic Red Wine Vinegar, Ascorbic Acid. FREE FROM: Gluten, Sugar, Nitrites, Artificial Preservatives, Phosphates, ALSO SUITABLE FOR: Coeliacs, Low Carb, Keto, Paleo, Real & Whole Foods, Diabetics. Certified Gluten Free