"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
£ --,--
£ --,--
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Weight
500 gr
max pz.
(sold in groups of )
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