Morozzo capons are castrated roosters from the Morozzo breed. When they are mature they have a long black metallic tail and glossy brick-red feathers trimmed with blue or green. The cockerels are born in the spring and castrated in August, then roam freely for another four or five months. Their meat is tender and delicate, and purists enjoy is simply boiled and dipped in salt, or served with a typical “bagnet verde” (green sauce).
The traditional Morozzo capon is slaughtered at an age of at least 220 days. The slaughter takes place in autumn and winter.