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Capocollo toscano al finocchio - Cose del Posto

Tuscan Capocollo with fennel

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The Tuscan capocollo, spread throughout the region, is a sausage obtained from the processing of the upper portion of the neck of the pig and from a part of the shoulder.The Tuscan capocollo, spread throughout the region, is a sausage obtained from the processing of the upper portion of the neck of the pig and on one side 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, start by cutting the pig's bran and proceed with cutting the front 4 from which the lean meat is extracted. It is immersed for 15 minutes in a solution consisting of vinegar, garlic, pepper, chilli pepper. Once extracted from the solution, the lean is massaged to allow the exhaled aromas to 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..

SIZE: 600 grams.

SPECIFIC NOTES: The Tuscan capocollo has a lean slice with fat infiltrations. 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 gut.

STORAGE METHOD: Cool and dry place.

AVERAGE DEADLINE: 90 days.

RECOMMENDED COMBINATIONS. Perfect in the classic cold cuts platter, paired withSemi-aged cheeses or simply filling sandwiches and focaccia.