The term 'Capocollo' derives exactly from the cut of the upper part of the Italian pig's neck; we are talking about a Tuscan cured meat, processed and massaged meticulously with ingredients such as salt, pepper and herbs, just as the Sienese traction dictates.
After giving it its elongated cylindrical shape, it is cured for about 3 months in cool cellars, immediately after being dried and wrapped in straw paper.
It has a strong and tasty flavor thanks in part to the flavorings used, and a bright color. Ideal to serve in cutting boards as an appetizer.