Tuscan Capocollo

Tuscan Capocollo Artigianale Online — 850 g, Selected Italian Pork Neck and Shoulder, Traditional Tuscan Spicing | Vacuum-Sealed | Refrigerated Delivery 24/48h | Salumificio Viani, Siena

Buy Tuscan Capocollo Artigianale directly from Salumeria Toscana — the most elegant cured meat of the Tuscan norcini tradition, produced by Salumificio Viani from selected Italian pork neck and shoulder, with handcrafted Tuscan spicing and slow ageing. Compact and silky texture, spiced and delicate aromatic profile, balanced saltiness. Available as an approx. 850 g vacuum-sealed piece, delivered in a certified cold chain across Italy and Europe.

🌟 What is Tuscan Capocollo — the noblest cut of the norcini tradition

Capocollo — also known as coppa — is the cured meat made from the neck and shoulder of the pig: anatomically the most prized part for the production of aged cured meats, with a natural balance between muscle and fat that no other cut can replicate.

Tuscan capocollo differs from the Emilian coppa and the Calabrian version through its spicing: whole black peppercorns, garlic, Tuscan red wine and aromatic herbs of the Sienese tradition. The slow ageing — a minimum of 60–90 days — transforms the meat into a cured product with silky texture, complex aromatic profile and balanced saltiness that melts on the palate.

This is not an aggressive cured meat. It is elegant, persistent, with an underlying sweetness that comes from the well-distributed fat and natural aromas. On the charcuterie board it stands out for its refinement — not its intensity.

📦 Product details

🔪 How to serve Tuscan Capocollo at its best

Tuscan capocollo requires a little more care than other cured meats — its elegance only expresses itself with the correct serving approach.

Step 1 — Resting outside the fridge
Take the capocollo out of the vacuum at least 30 minutes before serving. The fat in the pork neck needs to reach room temperature to soften slightly — only then does the aromatic profile open fully and the texture become the characteristic silky one.

Step 2 — Slicing
Use a meat slicer or a long, smooth-bladed knife. Capocollo should be sliced thin — 1.5–2 mm — because its structure is compact and the fat must distribute evenly across each slice. Too thick and it feels heavy; too thin and it crumbles, losing its texture.

Step 3 — Presentation
Capocollo slices are served slightly overlapping, fanned out on a wooden board. The dark pink colour with white fat veining is visually striking in its own right. Pair it with a young Pecorino di Pienza and a few leaves of wild rocket for a complete antipasto.

🧀 Related products and pairings

🌿 Finocchiona IGP Tuscany — the classic contrast: the spiced sweetness of fennel against the elegance of capocollo. On the Tuscan charcuterie board they are inseparable.
🌶️ Tuscan Soppressata Artigianale — for more character on the board: the spiced soppressata balances the refinement of capocollo.
🧀 Pecorino Toscano DOP — the cheese pairing par excellence: the saltiness of aged pecorino enhances the sweetness of capocollo.
🎁 Tuscan Cured Meats Gift Package — capocollo is included in the gift package alongside the other great cured meats of the Tuscan tradition.

🍷 Recommended wines:
Chianti Classico DOCG — territorial pairing with character: the tannic structure of Chianti stands up to the complexity of aged capocollo.
Brunello di Montalcino — for special occasions: the depth of Brunello is the ideal frame for a quality capocollo.
Vernaccia di San Gimignano — for white wine lovers: dry and mineral, it enhances the refinement without overpowering it.

🏨 For restaurants, hotels and hospitality businesses

Tuscan Capocollo Salumificio Viani is the choice of professional Tuscan restaurants looking for an elegant cured meat to present in the dining room with a story to tell. The 850 g piece allows fresh slicing at service with a meat slicer — each slice retains the complete aromatic profile and the scenic presentation of the fat-meat veining.

For regular supply, dedicated HoReCa pricing and tailored delivery plans: info@salumeriatoscana.shop

🚚 Shipping

📅 Orders placed Monday, Tuesday or Wednesday: delivery by Friday.
📦 Vacuum-sealed · Refrigerated shipping +2/+4°C · Certified insulated packaging.

❓ Frequently asked questions about Tuscan Capocollo

What exactly is Tuscan capocollo?
Tuscan capocollo is an aged cured meat made from selected Italian pork neck and shoulder, spiced with black pepper, garlic, Tuscan red wine and aromatic herbs, aged for a minimum of 60–90 days. It is considered the most elegant cured meat of the Tuscan norcini tradition for its silky texture, complex aromatic profile and balanced saltiness.

What is the difference between capocollo and coppa?
Capocollo and coppa refer to the same anatomical cut — pork neck and shoulder — but with different spicings and ageing depending on the region. The Tuscan version uses red wine and Tuscan herbs; the Emilian version has a more delicate spicing; the Calabrian version is often spicy. The Capocollo Toscano from Salumificio Viani follows the Sienese tradition.

How should it be stored after opening the vacuum?
Wrap the piece in waxed butcher's paper and store in the fridge at 0–4°C. Consume within 10–15 days of opening. The cut surface may darken slightly due to oxidation — this is normal and does not affect the organoleptic qualities. Do not freeze.

Is it suitable for a mixed Tuscan charcuterie board?
It is the ideal cured meat for a high-quality Tuscan charcuterie board. Its elegance and the visual appeal of slices with fat-meat veining make it visually striking. It pairs perfectly with Finocchiona IGP, Tuscan soppressata, Pecorino di Pienza and a good Chianti Classico.

Can I order it as a gift?
Yes — Capocollo Salumificio Viani is one of the most appreciated Tuscan cured meats as a gastronomic gift. It is also available inside the Tuscan Cured Meats Gift Package alongside the other great cured meats of the Sienese tradition.