Tuscan Capocollo by Il Poggetto is the salume you recognise by its natural marbling — an even network of white fat veins. Anatomical neck cut (4th cervical–4th thoracic vertebra), 60–90 days ageing, natural environment. 500 g sliced, vacuum-packed.
Tuscan Capocollo is the most elegant cured meat of Tuscan charcuterie: made from pork neck and shoulder with its unique natural marbling. Discover what it is, how it's produced and the best pairings with Tuscan wines and cheeses.
