With 171,000 monthly searches, Capocollo is one of the most searched Italian cured meats online. Those who discover it for the first time are struck by its elegance: it is neither rustic like soppressata, nor aromatic like finocchiona. It is the most refined cut of Tuscan charcuterie — with a structure of fat and meat that no other cut of pork can replicate.
What is Tuscan Capocollo?
Capocollo — also known as coppa in some Italian regions — is a cured meat obtained from the noblest part of the pig: the neck and shoulder, specifically the muscle from the 4th cervical to the 4th thoracic vertebra. The intramuscular fat distributes itself evenly between the muscle fibres, creating a natural marbling — similar to wagyu beef — that during curing progressively integrates with the lean meat, giving the final product a tenderness and aromatic complexity impossible to achieve with any other cut.
Tuscan Capocollo vs other Italian regions
While southern Italian versions often use chilli and paprika, Tuscan Capocollo is flavoured with black pepper, garlic and Tuscan aromatic herbs — rosemary, sage, sometimes juniper berries. The aromatic profile is more herbaceous and less spicy, consistent with the Tuscan gastronomic tradition.
Technical Specifications
| Characteristic | Details |
|---|---|
| Cut | Neck and shoulder — 4th cervical to 4th thoracic vertebra |
| Raw material | Selected Italian pork |
| Flavouring | Black pepper, garlic, Tuscan aromatic herbs |
| Curing | 60–90 days in natural environment |
| Weight loss | 30–35% during curing |
| Texture | Soft, melting — not hard |
| Weight | 850 g |
| Gluten-free | ✅ |
How to serve Tuscan Capocollo
Remove from the fridge at least 20–30 minutes before serving. Slice thin — 1–2 mm. The intramuscular fat of the neck is particularly sensitive to temperature — at room temperature it becomes silky, melting, and releases all the aromas of the curing spices.
- 🍷 Chianti Classico Riserva — the Tuscan choice par excellence
- 🧀 Cave-Aged Pecorino — the saltiness of the cave cheese perfectly matches the spiced delicacy of capocollo
- 🥓 Finocchiona IGP — herbaceous softness vs fennel anise: a great Tuscan pairing
- 🍷 Morellino di Scansano DOCG — fruity and soft, enhances the herbaceous notes
Buy Tuscan Capocollo Online
Shipping to UK/Europe: 0–5 kg → €19 | 5–10 kg → €26 | over 10 kg → €33
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FAQ
What is the difference between capocollo and coppa?
They are the same product — the name changes by region. In Tuscany and southern Italy it is called capocollo, in Emilia-Romagna and Lombardy it is called coppa. The anatomical cut is identical.
Is it fattier than other cured meats?
Capocollo has a higher intramuscular fat content — but it is marbling fat distributed in thin veins between muscle fibres, not external fat. Many find it more digestible than raw ham for exactly this reason.
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