Capocollo

Preparation:

Preparation: Get some pork tenderloin and rub it with coarse salt. Hang it up and let it rest for about ten days. After this time wash it with 100 cl of red wine, dry it and sprinkle it with chilli and pepper ground together. Wrap it tightly around itself, tie it and put it in the special net, hang it up again and wait a few months before enjoying it.