Description
The Aged Capocollo is a cured meat produced in Tuscany by the company Ghiotti Toscani. The piece of meat used for the production of capocollo is the loin or coppa, a part that, as the name suggests, is located near the neck of the animal. The Tuscan capocollo is a cured meat that features a portion of muscle and a fatty part derived from the animal's musculature, which, once spiced and aged, remains sweet and flavorful to the taste. The Aged Capocollo presents a bright red color, with white veins of noble fat that provide great sweetness. Pairings: The Aged Capocollo is excellent thinly sliced, accompanied by bread and red wine. It pairs well with aged pecorino cheeses and medium-aged red wines. Storage: Store in a cool, dry place Processing: For the production of Tuscan Capocollo, the loin part of pigs exclusively born and raised in Italy is used. The meats are washed, dried, and sprinkled with wine vinegar before being flavored with spices and salt. Once spiced, the meat is inserted into the casing and tied. The aging process lasts several months in rooms with controlled temperature and humidity. Aging: 23