Capocollo (De Palma) - 1.5kg apx

Capocollo

This premium Capocollo is a testament to the artisanal craftsmanship of father and son salumi masters, Antonio and Robert De Palma. Known for their whole carcass butchery, they select larger, heavier pigs best suited for traditional salumi production.

The process begins with hand-massaging the pork neck with salt and spices, followed by an initial dry curing stage. The capocollo is then air-dried in natural casing for up to four months, allowing it to develop its signature dense yet tender texture. The result is a striking ruby-coloured meat, marbled with luscious, sweet white fat, offering a deep, complex flavour.

Serving Suggestions

• Finely slice and serve on an antipasto plate with olives, cheeses, and crusty bread.
• Wrap around veal or chicken for saltimbocca.
• Lightly grill or fry and crumble through a fresh salad.
• Enjoy with melon or figs for a classic Italian pairing.

About the Producer

De Palma Salumi is a family-owned producer of traditional Italian cured meats, founded by Robert De Palma and his wife, Carla De Palma. With seven generations of salumi-making heritage, Robert learned the craft from his father, Antonio De Palma, mastering the traditional Italian techniques of slicing, spicing, salting, drying, and aging.

Originally operating from Antonio’s butcher shop in Sydney, the overwhelming demand for their all-natural, handcrafted salumi led Robert and Carla to establish dedicated production facilities in Padstow, NSW.