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Capocollo of Martina Franca seasoning 120 days portioned pieces approximately 1,000 Kg in vacuum - ingredients: - manufacturer: Salumi Martina ...
Capocollo Martina Franca minimum curing 120 days whole pieces around 2,000 kg in vacuum - ingredients: - manufacturer: Salumificio Santoro
Capocollo Martina Franca ripening 60 days portioned pieces around 1,300 kg in vacuum - ingredients: - manufacturer: Salumi Martina Franca