Hot Capicollo may be a lean cold cut, but that doesn’t make it any less flavourful! Its pronounced spiciness which ramps up with every mouthful can easily be put to work accompanying tropical fruits like pineapple or mango: the perfect sweet-salty-spicy mix!
To take the salty edge off the charcuterie, use mild vegetables that are a bit sweet, like zucchini or chayote. They marry beautifully with the richness of Hot Capicollo. Try our recipe for fresh pasta and Hot Capiccolo with zucchini, butter and herbs and you’ll be convinced.
Bring out the Capicollo’s delicate spice blend with a pairing that’s definitely out of the ordinary: mix up some pineapple mimosas, with Jamaican peppers and step way off the beaten trail.
Pork, Water, Potassium lactate, Salt, Spices, Sodium phosphate, Sugar, Sodium diacetate, Sodium erythorbate, Garlic powder, Monosodium glutamate, Sodium nitrite.