Description: Il Borgo’s Cured Capocollo with Fennel is prepared according to the Tuscan tradition – it’s boned, salted, wrapped, surface-treated and left to age for about 3 months. Such process allows for the conservation of the product and, together with the slow and careful maturing, gives to the Capocollo its distinctive, intense flavours and tender consistency.
How to use: Cured Capocollo with Fennel can be enjoyed as an appetiser, thinly sliced, on its own or as part of a Tuscan “antipasto” – together with other traditional cold cuts, cheeses and white bread, and a glass of red wine or prosecco. You can also use it as a surprising topping for your gourmet pizza, or in combination with melon, for a light summer meal.
How to preserve: the product is sold under vacuum. Once opened, if it isn’t possible to put it under vacuum again, it is important to keep the Capocollo in the refrigerator, wrapped in baking paper or a cotton cloth. This will prevent the product from drying out too much or absorbing unpleasant odors from the refrigerator. It is possible to store the Capocollo for several days, but it is advisable to consume it within a week of its opening, to ensure that you enjoy it to the best of its organoleptic qualities. In any case, it is important to always check the appearance and smell of the product before consuming it, in order to ensure its freshness and healthiness. When serving the product, it is advisable to let it reach room temperature for a few minutes. This will allow you to fully appreciate its aroma and flavour, which will be brought out to the fullest.
Note: as this is an artisanal product, the reported weight of the item serves as an indication; the actual weight of the product may vary slightly from the reported figure.
