Capocollo toscano al Finocchio

The Tuscan capocollo, widespread throughout the region, is a sausage obtained by processing the upper portion of the pig's neck and part of the shoulder. The Tuscan capocollo, widespread throughout the region, is a sausage obtained by processing the upper portion of the pig's neck and part of the shoulder. The addition of fennel on the surface gives it an absolutely irresistible aroma and a delicate and enveloping flavour. To obtain a finished product, we start with the sectioning of the mizzen of the pig and we proceed with the cut of the 4th front from which the lean is extracted. It is immersed for 15 minutes in a solution made up of vinegar, garlic, pepper and hot pepper. Once extracted from the solution, the lean meat is massaged to let the exhaled aromas penetrate and remains in salt for 4-5 days. This step is used to flavor the meat and contributes to the final flavor of the product.

SIZE / WEIGHT: about 700 grams.

SPECIFIC NOTES: The Tuscan capocollo has a lean slice with infiltrations of fat. It is treated on the surface with pepper and wild fennel.

INGREDIENTS: Pork meat, salt, dextrose, sucrose, garlic, pepper, chilli pepper, preservatives: E 250; E252. Surface treated with wild fennel and pepper. Inedible casing.

STORAGE METHOD: Cool and dry place.

AVERAGE EXPIRY: 20/40 days.

RECOMMENDED PAIRINGS: Perfect in the classic platter of cold cuts, in combination with semi-mature cheeses or with the simple filling of sandwiches and focaccias.

PRODUCER: Salumi il Borgo srl via Collandino 200 E1 53014 Siena

Nutritional declaration average values per 100g Energy 1466 kj/ 352kcal; protein 31g; fats 25g of which saturated fatty acids 8.8g carbohydrates 2.2g of which sugars 0g, salt 2.8g