Cautiously managed by Caporale Adriano, Macelleria Caporale – a butcher shop now producing its own cured meat – has already been able to greatly attract costumers since its opening. This initiative originated in 2007 from the idea of three proactive friends who, united by a strong passion developed in the meat sector, decided to start their own business.
We devote ourselves to the process of choosing meat deriving from animals carefully bred by chosen local breeders. We personally follow every stage of the producing activities, building a successful environment which also includes other products from dairy to local gastronomy.
Following the meeting with Roberto (long-experienced butcher), in 2017 we established a modern workshop designated to the production of Abruzzo cured meat.
Our pride is the Salsicciotto frentano (Frentano sausage): our product, thanks to the collaboration with Azienda Agrituristica Caniloro (fellow Slow Food producer), is now included in the exclusive list of the producers within this Presidium, for our accurate observance of the regulation protecting the name of this good.
Among our other cured meat, we recommend Altino’s red pepper ventricina (Slow Food Presidium), personal recipe of “Uncle Renato“ from San Buono (CH), pancetta, guanciale, Altino’s red pepper campanella, spicy or with liver, lonza and capocollo.
We respect qualitative standards and rules of the supply chain from butchery to production, from packaging to distribution.
We pay special attention to food intolerances with our gluten-free and lactose-free products and with the same attention we want to resume and spread our fathers’ story and culture, pursuing an indissoluble tradition of our territory donating an absolutely unique harmony of taste and aroma.
Our team currently consists of six employees.