Capocollo – Bundarra Berkshires 100g

CHARACTERISTICS

Bundarra Berkshires Berkshires Capocollo takes its name from the Italian for neck. The pork neck is cured in Olsson’s salt, chilli flakes, black pepper, coriander, bay and juniper berries, then matured in the drying room for a minimum of three months. The marbling produces meat that is sweet, rich and aromatic with a smack of heat.

A little background on Bundarra Berkshires

“Bundarra” is Lauren & Lachlan Mathers’ family free range Bio-dynamic farm on the Murray River just outside the small township of Barham in Southern NSW. The English heritage Berkshire pigs are selected for their superior flavour and hardiness to roam free in the paddocks.

Lauren runs a licensed Farmstead Butchery making the small goods by hand on the farm, using no preservatives or nitrates allowing the full flavour of the meat to shine through.

A self taught butcher, Lauren handles all the boning, packing, smoking small goods and handcrafting charcuterie only metres from where the pigs are grown. All their smallgood products are patiently made using traditional methods of brining, smoking, air-drying and curing to mature the pork into beautifully preserved charcuterie.

Happy Pigs, Yummy Pork!

Goes well with: 

Cornichons, Olives, Taleggio

$14.50


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