Tuscan Capocollo

Artisan Tuscan Capocollo – 850 g, Neck and Shoulder of Selected Italian Pork, Traditional Tuscan Seasoning | Vacuum-Packed | Refrigerated Shipping | Straight from Siena

Buy artisan Tuscan Capocollo directly from Salumeria Toscana – one of the most elegant and iconic specialities of Tuscan pork butchery, made from the neck and shoulder of selected Italian pork, seasoned with black pepper, garlic and Tuscan herbs and slowly cured to develop its characteristic tenderness. 850 g of Tuscan pork-butchery excellence, vacuum-packed and delivered in a certified cold chain: within 24/48 hours in Italy and in 2–3 working days across Europe.

🐷 What is Capocollo – Tuscany’s most elegant cured meat

Capocollo comes from one of the finest parts of the pig: the neck and shoulder, where intramuscular fat is spread evenly between the muscle fibres, creating the marbling that is the secret of its tenderness. This specific cut makes capocollo structurally different from every other Tuscan cured meat – it is not the belly like pancetta, not the leg like prosciutto, not minced meat like salami: it is the neck, with its natural balance of lean and fat.

In Tuscany, capocollo is made according to rules handed down from generation to generation: the artisan seasoning of black pepper, garlic, herbs and natural Tuscan spices envelops the meat during slow curing, gradually penetrating the fibres and building that rich, rounded aroma with an underlying sweetness that sets Tuscan capocollo apart from any other cured meat in Italy.

Our artisan Tuscan Capocollo is made from high-quality Italian pork, selected for the perfect balance between lean and fat. No industrial shortcuts: artisan curing, natural seasoning and a certified cold chain from production to your door.

⚙️ Technical Sheet — Artisan Tuscan Capocollo

🔪 How to serve Tuscan Capocollo at its best

Capocollo deserves care when served – it rewards those who treat it with respect. Three steps to bring it to the table the way they do in Siena:

Step 1 — Tempering Take the capocollo out of its vacuum pack at least 20–30 minutes before serving. At room temperature the intramuscular fat gradually softens and the Tuscan spices release their full bouquet. Cold, capocollo is compact and closed – at 18–20 °C it becomes melt-in-the-mouth and aromatic.

Step 2 — Slicing Use a long, thin, sharp straight-edged knife or a slicer. Capocollo is cut slightly thicker than prosciutto – a slice with body brings out its soft texture and well-distributed fat. A slice that is too thin breaks up the structure of the meat and does not do justice to the artisan curing.

Step 3 — The board Tuscan pane sciocco – strictly without salt – is the classic companion. The contrast between the spiced savouriness of capocollo and the neutral bread is a classic of the Tuscan table. Add a young or semi-aged pecorino to balance the spiced sweetness of the capocollo with the milky freshness of the cheese.

🧀 Pairings — Cheese and Wine for the Tuscan Table

Related products

• 🌿 Finocchiona IGP — Tuscany’s signature cured meat: wild fennel and slow ageing for the complete Sienese board
• 🌶️ Tuscan Soppressata — the rustic contrast next to the elegance of capocollo
• 🍖 Prosciutto Crudo Toscano DOP — the other elegant Tuscan cured meat for a quality board
• 🧀 Pecorino Toscano DOP — the spiced sweetness of capocollo with the fresh savouriness of pecorino: perfect balance

Wines

• 🍷 Chianti Classico — a classic, versatile match: ideal for aperitifs and starters with Tuscan capocollo
• 🍷 Rosso di Montalcino — fruity and soft, it enhances the spiced sweetness of capocollo without overpowering it
• 🍷 Morellino di Scansano — structured and tannic: for a local pairing with the cured meats of the Maremma
• 🍷 Vernaccia di San Gimignano — for white wine lovers: mineral and dry, surprisingly effective with the tenderness of capocollo

🍽️ Tuscan Capocollo for Restaurants and HoReCa

Artisan Tuscan Capocollo is the ideal star of gourmet boards, elaborate antipasti and traditional Tuscan aperitifs. The 850 g size makes it perfect for professional portions and tastings in the dining room.

• ✔ Professional portioning — 850 g for individual boards and restaurant antipasti
• ✔ Product storytelling — Tuscan tradition, slow artisan curing, a prized cut
• ✔ Professional shipping — certified cold chain, delivery to the restaurant’s address

For regular supplies, HoReCa prices and dedicated delivery plans: info@salumeriatoscana.shop

🚚 Shipping Tuscan Capocollo

Shipping costs

*Zone 1: Germany, Austria, France, Belgium, Netherlands, Luxembourg, Spain, Portugal, Sweden, Denmark, Finland, Ireland, Slovenia, Croatia, Monaco, United Kingdom. **Zone 2: Switzerland, Norway, Poland, Romania, Hungary, Czech Republic, Slovakia, Greece, Bulgaria, Estonia, Latvia, Lithuania, Liechtenstein, San Marino, Malta, Serbia.

Vacuum-packed · refrigerated shipping at +2/+4 °C · delivery throughout Italy and Europe.

🧠 FAQ — Tuscan Capocollo

What exactly is capocollo? Capocollo is a whole cured meat made from the neck and shoulder of the pig – a cut with strong marbling, its intramuscular fat spread evenly between the muscle fibres. This makes it structurally different from every other cured meat: softer than prosciutto, firmer than lardo, with a melt-in-the-mouth texture that develops during slow artisan curing. Seasoning with black pepper, garlic and Tuscan herbs completes its rich, rounded aroma.

What is the difference between capocollo and coppa? Capocollo and coppa refer to the same cut – pork neck and shoulder – with different regional names. In Tuscany it is called capocollo, in other Italian regions coppa or capicollo. The difference lies in the seasoning and curing: Tuscan capocollo has a typically Tuscan seasoning of black pepper, garlic and local herbs that sets it apart from other regional versions.

How does capocollo differ from other Tuscan cured meats? Capocollo stands out for its cut – neck and shoulder – which contains more intramuscular fat than prosciutto. The result is a softer cured meat with a melt-in-the-mouth texture and a characteristic spiced sweetness. It differs from salami because the meat is not minced but cured whole, and from soppressata, which is cooked and pressed, in both the cut and the curing.

How long does it keep after delivery? Vacuum-packed and unopened: 30–45 days in the fridge at 0–4 °C. Once opened, eat within 7–10 days, covering the cut surface with food paper. Always keep refrigerated after opening.

Is it a good food gift? Yes – Tuscan capocollo is one of the most elegant and popular cured meats in Tuscan gift hampers. Its tenderness and aromatic character make it an ideal gift for food lovers, on its own or with other Tuscan cured meats and cheeses.

Is it available for restaurants and catering? Yes – contact us at info@salumeriatoscana.shop for dedicated HoReCa prices, regular supplies and tailored delivery plans.