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Capocollo Salami (750g Minimum)

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Capocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. Salumai love the beautiful marbling of fat that makes it so perfect for ageing. Carlo Pieri rolls his in black pepper and fennel before ageing for 4 months. Slice with a sharp knife and serve with dressed cannellini beans and a green salad or as part of a salumi platter with simple bread and butter pickles. Tuscan bread is traditionally unsalted so the capocollo is a bit more salty than its Trentino equivalent but the salty, herby, black pepper punch is delicious 
Made in Tuscany. This salume will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity
Pork, salt, sugar, fennel seeds and pollen, spices, ascorbic acid (vitamin C), saltpetre