Half Christmas Capon

The AIA Capon is born, raised and slaughtered in Italy.

Christmas Capon, born, raised, slaughtered in Italy, raised without the use of antibiotics, minimum age at slaughter of 200 days

Celebrate with AIA and cook the Half Christmas Capon as you like. Alternatively, prepare it like this:

BOILED CAPON

Ingredients:
- 1/2 AIA Capon
- 1 onion
- 1 celery stalk
- 1 carrot

Preparation: 
Put the AIA Half Christmas Capon on the fire in plenty of cold water and a handful of cooking salt; add an onion, a celery stalk, a carrot and then bring to a boil over moderate heat.
From time to time skim carefully and continue cooking for about 2 hours. When serving, drain the Capon and place it on a plate surrounded by boiled seasonal vegetables and new potatoes.
This preparation is excellent served with green sauce, mustard and pearà sauce.