Relying on a centuries old recipe, Daniele capocollo is made from a select cut of pork, the solid muscle between the head ("capo") and the shoulder ("collo"). It is cured with just the right amount of seasonings and hung to age for at least three months. If it's lean,
sweet, and finely marbled, it's capocollo at its best. It's Daniele.
* Available in hot and sweet
| Daniele, Inc. Davis Drive PO Box 106 Pascoag, RI 02859-0106 Tel: (401) 568-6228 Fax: (401) 568-4788 |
