Lardo is the slab of fat from the top of the back and, when cured, has an incredible, silky texture. Eugenio Caprini cures lardo and then pounds it...View full details
Eugenio Caprini, Veneto. Sopressa all'Amarone, Lardo Battuto and Porchetta
Macelleria Caprini has been an institution in Negrar for over 40 years. The town is in the Valpolicella hills some 20kms from Verona and the busy butchers shop, run by the 3 Caprini siblings, is famous for Porchetta and Sopressa all'Amarone. Sopressa is the soft, perfumed slicing salami made all over the Veneto and Eugenio Caprini makes his using Amarone wine from his own production. He also selects the pigs each week (150 each year, all fed on cooked polenta amongst other things!) and slaughters them himself in the small, EU certified abattoir at the back of the shop. Every single year he wins 'best sopressa' accolades at both local and national level.