Capocollo toscano

The name says it, the cut is from the upper part of the neck of Italian pigs. The meat is trimmed to obtain the typical elongated
cylindrical shape. Processing requires salt, pepper, fine herbs and careful rubbing sticking to the traditional Senese method. The meat is then let dry and wrapped in straw-paper. Ageing in cool cellars lasts three months at least; the slice will have a marked colour and a spicy rich taste