Its story..

As it is for other cold meats, sons of Italian food tradition, even the Capocollo, raw sausage made from boneless cut of meat between the neck’s upper portion and the beginning of the pork shoulder, it acquires different connotations depending on uses and tastes of the various regions, thanks to flavoring more or less accentuated and the duration of seasoning from 4 to 12 months.

The wrapping technique in rough cloth and bound with hemp twine of this pork’s anatomical part, from which obviously derives its name, dates back to Roman times.

For centuries, the need of selling hams and shoulders to wealthy citizens, Capocollo represented luxury food for farming families, featuring banquets and picnics during the grape harvest and reaping time. The Finocchiata, Tuscan version with clear reference to the use of the native spice, born from the genius of ancient Sienese pork butchers to overcome to the difficulties in the supply of the most rare and expensive peppercorns, which was chopped and thinned with fennel seeds.

The spread beyond national borders of this latest culinary masterpiece, has found his mate in the art of getting by of our Italian immigrants, who could not introduce fresh or processed meat in the USA, used to hide the precious salami inside Provolone , because the transport of dairy products was authorized.

The Sienese Capocollo, close to our product, is part of the “traditional agri-food products” list.

…how is made, let’s go backstage

The anatomical part already described, coming from domestic pigs and otherwise known by the term “scamerita”, is carefully deboned before salting. During this phase of the process that takes 15 days, the lean parts are massaged for the uniform distribution and penetration of salt, spices and flavorings, and lying to rest inside suitable containers, taking care of changing the position to ensure the same treatment.

Completed this delicate step, the excess salt will be removed and we proceed on stuffing into synthetic casing, which is followed by the work of binding. Once capocolli are bound, they are engaged in special trolleys that allow drying for at least one week in appropriate rooms with programmed and controlled temperature and humidity .

The scrupulous and careful processing is completed with at least 60 days of ageing, after which we can start its wrapping and packaging, diversified according to the needs of employees for sale to the final consumer.

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