Capocollo of Cinta Senese
Capocollo di Cinta Senese DOP - a gastronomic excellence guaranteed by the DOP brand.
Capocollo di Cinta Senese is a Tuscan salami obtained exclusively from pure Cinta Senese pigs aged between 12 and 16 months.
It is produced with the part of the boned pork neck, flavored with salt, pepper, spices and natural flavors, and then aged for 2 to 4 months.
Capocollo di Cinta Senese PDO is bright red in color, with a strong presence of marbling fat.
One of the peculiarities of Capocollo di Cinta Senese DOP is the presence of the wild fennel flower with which it is covered, giving this product a unique flavor of the Tuscan tradition.
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The capocollo is the anatomical piece of the pig that goes from the nape to the fifth rib.
The capocollo of Cinta Senese is prepared by massaging the piece with a mixture of salt, pepper and crushed garlic and then covered for 3 days at the end of which it is washed and covered with a sheet of paper straw and placed to mature in the seasoning cells. The Cinta Senese capocollo lends itself very well to long aging.
The final product comes in an elongated shape of about 35 cm with diameters of 7-8cm and weight of 1.6 kg and wrapped in yellow paper and tied with hemp ropes.
When cut, the capocollo is appreciated for the bright red color of the lean part surrounded by a white-pink marbling that surrounds and delimits the lean portions and the quality index of the product.
The marbling is typical as well as the taste and consistency of the fat that melts in the mouth releasing characteristic aromas and fragrances. By choice we do not add fennel in order not to cover or alter this peculiarity.
We recommend tasting this product as it is but we recognize that it resumes very well to participate in very interesting culinary preparations.
The Cinta Senese
There Cinta Senese is a Tuscan pig breed, unique in the world. The meat of these Tuscan pigs is recognized in protected designation of origin (PDO) by the European Commission in 2012. It is a ancient breed the Cinta Senese which, as the name implies, was widespread on hills of Siena, in Tuscany. It is different from the Tuscan black pig or and it is not a cross - wild boar - pig.
These Sienese pigs live in the wild or semi-wild, they are a medium-sized pig breed, with a dark-colored coat, with the characteristic band of white fur that surrounds the thorax and the hind legs of the animal.
Why is it called "Cinta Senese"? The president of the consortium Daniele Baruffaldi which also owns a Cinta Senese breeding farm.
The Cinta Senese is a unique animal, with a dark color, characterized by a white "strip" that covers the front of the body. In short, a "belt". Senese, because he lived in the surroundings especially of Siena. Even today there are those who think that the name referred to the city walls ... or to a crossing with the wild boar. None of this.
Due to its strength and resistance characteristics, the Cinta Senese it was a very widespread Tuscan breed of pigs until the 1950s. In that period, however, in Tuscany, other breeds of pig were introduced, reared with industrial methodology. Thus it was that the Cinta Senese risked extinction, also because if bred like white or large white pigs, it tended to accumulate too much fat. only 150 were left. To enhance this Italian animal, the Consortium for the protection of Cinta Senese, which initiated and concluded the process to obtain the meat DOP.
The specification provides three important rules on the subject: 1) The animals must have the right space to move, therefore it cannot be more than 1500 kilos of live meat per hectare. Let's say, to understand, that it is about 10 adult animals per hectare. Remember that in organic farming, on the other hand, ten animals can live in 2500 square meters. The examples of Cinta Senese therefore live in one s4 times larger space than organic meat; 2) You can feed them with products derived 60% from Tuscany, without soy, without GMOs, without derivatives from chemical extraction because obviously, in the past they did not exist. 3) Animals cannot be slaughtered before they are one year old.
A very different flavor than the classic pork, with unique characteristics. One of the biggest differences is the added value present in the fat, completely different from that of white pigs, much softer, with larger cells and rich in water. We are talking about 35 degrees against 64 of normal fat, rich in omega 3 and omega 6 antioxidants, because they eat natural.
The Cinta Senese capocollo is certainly one of the most precious and appreciated cured meats of Tuscany, the main characteristic of the Cinta Senese capocollo is the balance that is created between the savory part of the capocollo and the fatty, sweet and delicate part.
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