Artisanally cured pork neck

There are cured meats that you simply eat. And then there are cured meats that represent a region.

Capocollo del Fortore falls into the latter category. In the Fortore mountains, where the fresh mountain air and dry winds have for centuries created ideal conditions for curing, artisan butchers produce one of Italy’s finest cured meats. No rushing, no industrial processes – just carefully selected pork, sea salt, spices and time.

At Kelvini Italian Artisan, we select only products that retain the character of their place of origin. This Capocollo is a perfect example: authentic, pure and made according to a traditional recipe that has been passed down from generation to generation.

The art of slow ageing

Capocollo is made from the finest cuts of the pig’s neck and shoulder. This cut of meat has a natural marbling which, during the curing process, slowly develops into a buttery texture and a deep, full-bodied flavour.

After being carefully salted, the meat is seasoned with pepper and traditional spices, then stuffed into a natural casing and left to mature for months in the fresh mountain air of the Fortore. The constant air currents and dry climate encourage a slow maturing process during which the flavours can develop fully.

Why choose Capocollo del Fortore?

✔ Handcrafted in the Fortore region

✔ Made with carefully selected pork

✔ Naturally slow-matured

✔ Traditioneel gekruid volgens lokaal recept

✔ No industrial mass production

✔ Richly marbled and deliciously tender

✔ Selected exclusively by Kelvini Italian Artisan

Perfect for

• Luxurious starters
• Italian chopping boards
• Fresh focaccia and ciabatta
• Platters of cold cuts
• With Parmigiano Reggiano or Pecorino
• Served with olives and grilled vegetables
• As a sophisticated sandwich filling

A flavour that unfolds slowly

When you taste a thin slice of Capocollo, you immediately notice the quality of the meat.

In southern Italy, the art of meat preparation is a centuries-old craft. The norcini, specialist butchers, knew exactly how to make the best use of every part of the pig. In the Fortore region, that tradition lives on to this day. The meat is still carefully selected, seasoned by hand and slowly matured in natural conditions. It is precisely this combination of craftsmanship, climate and patience that makes this Capocollo so special. For Kelvini Italian Artisan, this is exactly what authentic Italian delicacies are all about: products with a story, made by people who cherish their traditions.

The tradition of the pork butchers

In southern Italy, the art of meat preparation is a centuries-old craft. The norcini, specialist butchers, knew exactly how to make the best use of every part of the pig. In the Fortore region, that tradition lives on to this day. The meat is still carefully selected, seasoned by hand and slowly matured in natural conditions. It is precisely this combination of craftsmanship, climate and patience that makes this Capocollo so special. For Kelvini Italian Artisan, this is exactly what authentic Italian delicacies are all about: products with a story, made by people who cherish their traditions.

Product information

• Product: Capocollo del Fortore
• From Fortore, Campania, Italy
• 100% pork
• Ingredients: Pork, sea salt, pepper, natural herbs and spices.
• Packaging: Vacuum-packed.
• Storage: Store in the fridge at between 0°C and 4°C.
• Serving instructions: For best flavour, remove from the fridge 20 minutes before serving and slice thinly.

The taste of the real South of Italy

Capocollo is much more than just a cured meat. It is the result of centuries of craftsmanship, respect for the animal, and the patience required to age the product slowly until every slice reaches its peak flavour. With this Capocollo, you’re bringing home a piece of Italian mountain tradition. Perfect for those who aren’t satisfied with run-of-the-mill cured meats, but choose genuine craftsmanship.

This is the promise of Kelvini Italian Artisan.