Capocollo Panato

"Capocollo" (Pork collar) is very common in Puglia where we love to cook it on the BBQ. One of the tastiest version of this is thinly slicing this meat in a way to have steaks with a thickness of 0,5 cm and then passing them in a breadcrumbs mix made with some pecorino, herbs, and spices before BBQ them.

INGREDIENTS (Allergens in bold): pork, wheat (bread), milk (Pecorino Romano), olive oil, parsley, garlic, pepper, salt

The price is for 500gr of product

£ --,-- £ --,--



500 gr

max pz. (sold in groups of )
Add to cart

Product unavailable.

Our newsletter

Fresh, tasty and every delicious words that come in your mind. But most of all: as soon as possibile. Subscribe and let's keep in touch!


I hereby authorize for processing of my personal data in accordance with the privacy policy

Select all