The cured Capocollo is a cold cut produced in Tuscany by the company Ghiotti Toscani. The piece of meat used for the production of capocollo is the loin or collar, a part that as the name suggests is located near the neck of the animal. The Tuscan capocollo is a cold cut that features a part of muscle and a part of fat deriving from the musculature of the animal, which once spiced and cured, retains a sweet and flavorful taste. The cured Capocollo presents itself in a bright red color, with white veins of noble fat that provide great sweetness. Pairings: The cured Capocollo is excellent when thinly sliced, accompanied by bread and red wine. It pairs wonderfully with aged pecorini and moderately aged red wines. Storage: Store in a cool, dry place. Processing: For the production of Tuscan Capocollo, the loin part of pigs born and raised exclusively in Italy is used. The meats are washed, dried, and sprinkled with wine vinegar before being flavored with spices and salt. Once seasoned, the meat is placed into casings and tied. The curing process lasts several months in controlled temperature and humidity cells.