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Capocollo toscano al finocchio - Cose del Posto

Tuscan Capocollo with Fennel

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

WEIGHT:about 700 grams.

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

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

STORAGE:Cool and dry place.

AVERAGE EXPIRATION:20/40 days.

RECOMMENDED COMBINATIONS. Perfect in the classic cold cuts platter, in combination with semi-seasoned cheeses or with the simple filling of sandwiches and focaccia.

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

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