Trio of Calabrian cured meats: 'nduja capocollo and bacon from Cosenza

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An exclusive trio of Calabrian specialties: the spicy capocollo of 500 gr and the spicy pancetta made using fresh meat from local pigs, processed exclusively by hand and according to the Calabrian tradition. Maturing takes place on the slopes of Monte Cocuzzo where the climate is ideal for maturing. Could not miss the nduja that in this listing we offer you in the glass jar version.

Here's what this trio keeps

1 Spicy bacon in vacuum of about 500 gr (product subject to weight loss)

1 Vacuum-packed spicy capocollo of about 500 g (product subject to weight loss)

1 jar of 'nduja F.lli Pulice from Gr 190

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