MOROZZO CAPPONE STOCK
The Morozzo capon is from 1999 a Slow Food presidium of the province of Cuneo in Piedmont. The soil grows freely, reaching the 220 days and having available at least 5 m2 of space per garment fed with exclusively vegetable products.
At Rural we use it to make broth following a simple recipe: the meat of the capon is immersed in cold water to which we add the vegetables (onions, carrots, celery, laurel) letting everything cook for a minimum 3 hours and a half. The slow cooking extracts the flavor of the meat just as it happened for the free-range poultry of the past. The result is a tasty broth for sale at the Rural Market in glass bottles with a short shelf life.