Whole aged Tuscan capocollo, 850 g

Tuscan Capocollo: aged pork neck, whole, 850 g

What is capocollo and why is it different?

Unlike salami, capocollo is not ground: it is a whole muscle, with fat naturally marbled throughout the meat. This is what makes it tender when sliced and sweet on the palate, with the pepper and garlic remaining in the background.

Technical specifications

How to serve capocollo

• Remove it from the vacuum packaging 20-30 minutes beforehand: at room temperature, the fat softens and releases its aroma.
• Remove the casing only from the section you plan to slice, then cut thin slices by hand or with a meat slicer.
• Serve it with unsalted Tuscan bread and Tuscan pecorino, or in a sandwich with warm bread.
• It works well on a charcuterie board alongside a stronger-flavored cured meat, such as finocchiona or Tuscan salami.

Pairings

• Cheese: Pecorino Toscano DOP.
• Red wine: Chianti Classico or a young Tuscan red.
• White wine: Vernaccia di San Gimignano, for an aperitif.

Frequently asked questions about Tuscan Capocollo

What is capocollo?

It is a cured meat made from the pig's neck, a whole muscle that is salted, seasoned, and aged. It has a tender pink slice marbled with fat and is more delicate than salami.

What is the difference between capocollo and coppa?

In many regions, they are the same thing. Not in Tuscany: coppa is soppressata, meaning head cheese, while capocollo is aged pork neck.

Which part of the pig is capocollo made from?

The neck, the upper part between the head and shoulder. It is a muscle marbled with fat, which makes it tender.

How should it be stored after opening?

Cover the cut surface with food-safe paper and keep it refrigerated at 0-4 °C. Consume it within 2-3 weeks and take it out half an hour before slicing.

Who produces the capocollo?

Bontà Toscane, in Valtiberina, which also produces Finocchiona IGP and Prosciutto Toscano DOP for Salumeria Toscana.