€ 26,50 for 500/650g ca.
The Capocollo di Cinta Senese DOP from San Gregorio is a exquisite salami made with the meat of the most typical pig of the Siena area: it is obtained exclusively from pure Cinta Senese DOP pigs slaughtered between 12 and 16 months.
The capocollo di Cinta Senese has a firm meat of bright red color, with evident marbling. The particularity of the raw material used, outdoor breeding, and feeding give the product an unmistakable quality and a unique taste.
The first phase of the production process involves a preparatory massage to remove residual blood, along with a wash using hot vinegar, garlic, and natural spices. Subsequently, salting is carried out for 4/5 days with sea salt measured in proportion to the weight of the piece.
After salting, the capocollo is desalted and rested for about two weeks at a temperature of 5/6°C and a relative humidity of around 60%.
After resting, the capocollo is wrapped with pepper and wild fennel and tied by hand with twine. From here, the actual aging begins at a temperature of 14/16°C with a relative humidity of around 72/75% for about 6 months.
Ingredients: Cinta Senese DOP pork capocollo, salt, pepper, chili, garlic, sucrose, dextrose, natural flavors. Antioxidant: ascorbic acid. Preservatives: potassium nitrate, sodium nitrite.
Allergens: none
Shelf Life: 180 days
The Capocollo di Cinta Senese DOP from San Gregorio can become the star of your cheese boards, appetizers, or snacks with friends.
Exceptional served on a slice of warm toasted bread. Excellent when paired with Tuscan pecorino, or thinly sliced and drizzled with a bit of oil on a bed of seasonal salad. A bizarre yet interesting combination? Try it with apples!
Storage instructions: keep in a cool and dry place, a temperature of +6/10°C and relative humidity not exceeding 65-70% is recommended.
€ 26,50
for 500/650g ca.
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Tuscany
Cinta Senese DOP Capocollo 650g
