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Az. Agr. Il Poggiolino
The cured meats from the Il Poggiolino farm are crafted from the meat of the "MACCHIAIOLA MAREMMANA"® Black Pig, one of the most prized and ancient breeds in Italy. Thanks to a...
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Capocollo di Suino Nero Macchiaiola Maremmana®
€13.50
Tax included
[caption id="attachment_17742" align="alignright" width="363"] Capocollo of Macchiaiola Maremmana Black Pig raised in the scrubland[/caption] Capocollo of Macchiaiola Maremmana® Black Pig, an ancient pig breed raised semi-free-range directly in the company's woods following a strict production protocol to guarantee wholesomeness and quality, soft on the palate with an intense flavour. Its ideal ageing period is around 6/9 months. Pack of about 250 g / Pre-sliced box of about 100 g The actual weight of the capocollo, like all the company's cured meats, is approximate since all products are portioned by hand, so slight variations above or below the stated weight may occur.
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The company Il Poggiolino is located in a special area at about 360m altitude, surrounded by nature: this is where the Capocollo di Suino Nero Macchiaiola Maremmana® is born
Capocollo di Suino Nero Macchiaiola Maremmana®
Macchiaiola Maremmana cured meats are 100% Natural. Handcrafted without preservatives, Nitrites or Nitrates, Colourings, Lactose, Gluten and Without Pepper. Prepared according to an ancient Tuscan recipe from the late 1800s. Preserved over time with the distinctive feature of using only salt and herbs from the Mediterranean scrub. Pepper, in fact, was at the time a prized and very expensive spice. In our cured meats you can appreciate the unmistakable delicacy of the meat and fully enjoy its fat, which is particularly prized and rich in Omega 3 and Omega 6. To prepare it, we use the meat of the "MACCHIAIOLA MAREMMANA"® Black Pig. For the Capocollo, the parts between the neck and the rib are selected. Once prepared, they are aged in well-ventilated rooms for a period of 6 to 9 months. The company processes its cured meats without the use of pepper, using herbs and natural aromas produced in-house, plus the addition of red wine also produced by the company. Discover the taster's review: On the nose, aromas of herbs and scrubland notes, meat with a beautiful dark red colour with lean meat well distributed with the fat, on the palate a bold and lingering flavour. Excellent enjoyed on its own with good fragrant white bread and a glass of full-bodied red wine. 
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[caption id="attachment_17742" align="alignright" width="363"] Capocollo of Macchiaiola Maremmana Black Pig raised in the scrubland[/caption] Capocollo of Macchiaiola Maremmana® Black Pig, an ancient pig breed raised semi-free-range directly in the company's woods following a strict production protocol to guarantee wholesomeness and quality, soft on the palate with an intense flavour. Its ideal ageing period is around 6/9 months. Pack of about 250 g / Pre-sliced box of about 100 g The actual weight of the capocollo, like all the company's cured meats, is approximate since all products are portioned by hand, so slight variations above or below the stated weight may occur.