Concept information
There is no term for this concept in this language.
Preferred term
Capocollo di Calabria (it)
Definition
- Salted and seasoned meat product with a cylindrical shape, prepared with pork meat cut close to the neck, deboned, spiced with black pepper, left to mature for at least one hundred days after it has been salted; its meat comes from animals that are at least fourth month old, born and raised in Calabria.
Source
- https://dopitalianfood.com/it/marchi-dop-italian-food/insaccati-dop-igp/capocollo-di-calabria-d-o-p
Belongs to group
- Agroalimentare (it)
- CALABRIA (it)
- Certificazioni (it)
- Domini (it)
- D.O.P (it)
- Regioni (it)
- Salumi/Insaccati (it)
In other languages
-
Italian
URI
https://vocabs.ilc4clarin.ilc.cnr.it/vocabularies/madin-term/agroterm/capocollo_di_calabria_18
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