MOROZZO CAPPONE STOCK
Morozzo capon has been a Slow Food presidium in the province of Cuneo in Piedmont since 1999. It grows on the ground in the wild, reaching 220 days and having at least 5 m available2 of space for garment fed with exclusively vegetable products.
At Rural we use it to make broth following a simple recipe: we immerse the meat of the capon in cold water to which we add the vegetables (onions, carrots, celery, bay leaf) leaving everything to cook for at least 3 and a half hours. 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 on sale at the Rural Market in short-term glass bottles.