Cinta Senese DOP Capocollo, Apennine Alps
Cinta Senese DOP Capocollo, Apennine Alps
Cinta Senese DOP Capocollo, Apennine Alps
Cinta Senese DOP Capocollo, Apennine Alps
Cinta Senese DOP Capocollo, Apennine Alps

Cinta Senese DOP Capocollo, Apennine Alps

€73.00

*Price includes delivery from Alps to pick-up point in Finland.

The light veining of fat keeps the product soft and juicy even after an accurate maturing. The taste is intense with hints of dried wood. The fennel flavour adds elegance to this excellent product.

Cinta Senese DOP Capocollo is got from the pig's neck (collo). 

The meat is compact, intense red, the fat is white or slightly pinkish. The taste is sapid with hints of nut and chestnut and will surprise you for its fragrance and delicacy.

100% NATURAL AND RARE SWINE

Cinta Senese is highly valued pig breed, who grazes in wild forests on Tuscany hills. The animals feed primarily on acorns which this area of Tuscany is particularly rich due to the presence of a high number of evergreen oaks. Forests provide also chestnuts, tubers, roots, truffles etc, highly nutritious food that is natural.

Cinta Senese is a slow food. It is grown slowly. If industrial pigs must reach to 160/180 kg in 9/10 months, then Cinta Senese grows naturally more than 18 months. Cinta Senese meat is highly valued due to its amazing taste where purity and wilderness turn this meat into incredible gourmet food.

Cinta Senese salames and cured hams are 100% natural, without any additives, flavorings, preservatives, nitrites. It is GMO and antibiotics free.
The interesting fact is that Cinta Senese pig is well recognizable in the fourteenth century ‘Buon Governo’ (good rule) fresco by Ambrogio Lorenzetti.

HOW TO USE?

This gourmet ham should be cut into paper thin slices. Serve as appetizer with breadsticks, olives and different cheeses. Capocollo is also very delicious in paninis, on salads and different variety of pizzas. A truly delicious treat!

HOW TO PRESERVE?

Preserve cured meats in fridge. You can keep them in food paper. Never use any covered boxes, because cured meats need breathing. After cutting, cover the cut area with food film to avoid drying. Shelf life is 3-4 months.