Traditionally capocollo was produced at Christmas time, when the pigs were slaughtered. As time went by and because it is too delicious, this cold cut started to be produced all year round. However, Scarpaccia cured meats still follows the traditional processing methods making its capocollo a work of art.

The Tuscan capocollo cold cut by Scarpaccia has a peculiar earthy scent of underbrush given by the particular salting method and lengthy maturing periods in a cool environment.

Scarpaccia cured meats only uses the meat of Italian pigs. Capocollo is made with the upper part of the pig’s neck, in between the head and the shoulder. The meat is trimmed to obtain the typical cylinder form. then it is massaged by hand with spices and salt and stuffed in pork casings prior to ripening.

Thanks to its lean parts and a high level of marbling (intramuscular fat), the capocollo has a compact texture and it is tender and tasty.

The Tuscan capocollo has an unmistakable flavour and scent. It is perfect as a starter or as a sandwich filling. During Easter it can be enjoyed together with a soft savoury Easter cheese pie.

We love it with:

• Savoury cheese pie
• Sandwiches with fresh vegetables