• Ingredients- woodfired pizza london
Ingredients- woodfired pizza london
15 February 2017

Ingredient of the Month - Capocollo

February's Ingredient of the Month is our fantastic Calabrian capocollo ham, made by family-run company, Madeo.

By now you should know that Basilico takes its ingredients very seriously. Each of our Italian suppliers has a history of excellence and a tradition of artisanal production and nowhere is this as true as it is for Calabrian company Madeo, the suppliers of our delicious Capocollo ham.

In 1984, driven by passion and strong intuition, Calabrian businessman Ernesto Madeo establishes his very first pig farm with the help of his family, and two years later they open their own butcher shop. This was the start of a tremendous journey which saw this small family-run company become a leading light in Calabrian agriculture, even founding the Consorzio di Tutela dei Salumi di Calabria a D.O.P – the association with protects the origin of Calabrian sausage.

The Madeo company takes care of every stage of production – from breeding and feeding to deboning and curing. In 2001, after a decade-long process, the family finally regained the original genes of Calabria’s most famous breed of native pig – Suino Nero di Calabria – the Calabrian black pig. To this day, Madeo is the only producer in the world to make true black ham with these pigs.

The company’s mission is to share the quality and tradition of Calabrian meats with the rest of the world, and they currently sell to 22 countries internationally. A mission which is carried on thanks to the second generation of Ernesto’s family, who work together to protect the culinary legacy of the region, through promoting sustainability and traceability.

One of Madeo’s finest products is their delicious Capocollo ham (which we mentioned here earlier on this month). This traditional pork salume is made from the muscle which runs from the neck to the fourth or fifth rib of the pork shoulder. This ham is dry cured and sliced very thin – similar to a non-brined Prosciutto. The process itself is very similar to bresaola – the meat is seasoned with red wine, garlic, herbs and spices, rubbed with salt and stuffed into natural casing before being hung up to cure. Madeo coat the exterior of their ham with a Calabrian chilli-spiced cream, before aging it for 100 days.

The result is a delicately flavoured, tender meat, a true taste of Calabria. Why not try it out yourself on our decadent Porcini Tartufata pizza, or add it to your own using our Customise feature?

ingredients spotlight

Capocollo

 This traditional pork salume is made from the muscle which runs from the neck to the fourth or fifth rib of the pork shoulder. This ham is dry cured and sliced very thin – similar to a non-brined Prosciutto. The process itself is very similar to bresaola – the meat is seasoned with red wine, garlic, herbs and spices, rubbed with salt and stuffed into natural casing before being hung up to cure. Madeo coat the exterior of their ham with a Calabrian chilli-spiced cream, before aging it for 100 days.

used in: porcini tartufata
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