There is a Tuscan salume that remains surprisingly unknown compared to prosciuttos and salamis. It is called Capocollo — and whoever encounters it for the first time is struck by one single thing: that ruby-red slice shot through with white veins, unlike any other Italian charcuterie. This is not an aesthetic coincidence. It is a question of anatomy.
What is Tuscan Capocollo
Capocollo — also called coppa in some Italian regions — is obtained from the noblest part of the pig: the neck and shoulder, precisely the muscle running from the 4th cervical vertebra to the 4th thoracic vertebra. This specific anatomical position is the only reason why Capocollo exists as its own category.
In this part of the pig the intramuscular fat is distributed evenly between the muscle fibres, creating a natural marbling network that during ageing progressively integrates with the lean part. The result is a tenderness and aromatic complexity that no other pork cut can deliver. It is not a question of the butcher's skill — it is a question of the animal's biology.
Tuscan, Calabrian, Campanian Capocollo — the Differences
Capocollo di Calabria DOP uses chilli and paprika — the aromatic profile is spicy, intense, assertive. Campanian Capocollo is more delicate. Tuscan Capocollo uses black pepper, garlic and Mediterranean aromatic herbs — rosemary, sage — with a herby, spiced but non-spicy profile, more in line with a Tuscan kitchen that avoids aggressive spicing.
Another difference is ageing: Tuscan Capocollo ages 60–90 days in natural environments, developing deeper aromas than many southern versions with shorter ageing.
How It Is Made at Il Poggetto
1. Neck selection. The neck is manually trimmed, removing excess parts but retaining the external fat layer. 2. Dry salting. The meat is covered with coarse sea salt and rested 7–14 days. 3. Tuscan seasoning. Massaged with sea salt, whole black peppercorns, garlic and Tuscan aromatic herbs. The salt penetrates the meat during 1–2 weeks' rest. 4. Ageing — 60–90 days. The hung capocollo ages in cool, ventilated cellars, losing 30–35% of its initial weight.
🔪 Technical Data
| Characteristic | Detail |
|---|---|
| Producer | Salumificio il Poggetto |
| Cut | Neck and shoulder — 4th cervical → 4th thoracic vertebra |
| Seasoning | Black pepper, garlic, rosemary, sage, sea salt |
| Ageing | 60–90 days in natural environment |
| Weight loss | 30–35% during ageing |
| Texture | Soft, melting — not hard |
| Marbling | Natural, even — characteristic |
| Format | 500 g sliced, vacuum-packed |
🍽️ How to Serve
Serve at room temperature, in thin slices (1.5–2 mm). The ideal slice has lean parts evenly threaded with white fat veins that partially melt at room temperature, releasing their aromatics.
On the charcuterie board
Alongside Finocchiona IGP, Tuscan Soppressata and Cave-Aged Pecorino Stagionato.
On Tuscan bread
A simple sandwich on unsalted Tuscan bread with a drizzle of Chianti Classico DOP Extra Virgin Olive Oil.
🤝 HoReCa
Tuscan Capocollo is excellent for antipasti boards and regional Tuscan menus. The natural marbling and provenance story offer excellent storytelling potential for front-of-house. For HoReCa terms: info@salumeriatoscana.shop
❄️ Delivery
| Destination | Cost |
|---|---|
| 🇮🇹 Italy — order under €50 | €8.90 |
| 🇮🇹 Italy — order €50–119.99 | €4.90 |
| 🇮🇹 Italy — order over €120 | €3.90 |
| 🌍 Europe — 0–5 kg | €19 |
| 🌍 Europe — 5–10 kg | €26 |
| 🌍 Europe — over 10 kg | €33 |
Shipped every Monday, Tuesday and Wednesday for delivery by Friday. Vacuum-packed · Refrigerated shipping +2/+4 °C · Guaranteed cold chain.
❓ FAQ
Does Tuscan Capocollo have a PDO/PGI certification?
Tuscan capocollo is registered as a PAT in Tuscany but has no European PDO/PGI. The reason: there are several regional interpretations in Tuscany and no consensus has been reached on a shared product specification.
Can it be frozen?
Whole piece in vacuum packaging yes. Already sliced it is not recommended — freezing damages the fine marbled texture.
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