Capocollo Toscano – 100g Freshly Sliced
£3.95
Capocollo Toscano is a traditional Italian cured meat hailing from the Tuscany region. Known for its rich flavour and artisanal preparation, this delicacy is made from the upper part of the pork neck and shoulder, similar to other regional variations of Capocollo, but with distinct Tuscan influences in its seasoning and curing process.
Characteristics:
- Texture: Capocollo Toscano has a firm but tender texture, with a fine marbling of fat that contributes to its rich and smooth mouthfeel. The aging process helps to develop a perfect balance between the meat and fat, making each slice flavourful and slightly chewy.
- Flavour: The flavour of Capocollo Toscano is savoury and aromatic, with a milder spice profile compared to its Calabrian counterpart. It has a subtle sweetness from the pork, balanced by the fragrant blend of Tuscan herbs and spices such as garlic, black pepper, and sometimes fennel seeds. The taste is earthy and well-rounded, reflecting the traditional flavours of Tuscany.
- Appearance: This cured meat is typically a deep reddish-brown colour with streaks of white fat running through it. The outer surface may be coated with a mixture of ground black pepper or herbs, giving it a rustic appearance.
- Production: Capocollo Toscano is produced by curing a carefully selected piece of pork neck and shoulder with a mix of salt, pepper, and other Tuscan spices. The meat is then encased in a natural casing, tied, and hung to dry cure for several months. The climate of Tuscany, with its specific humidity and temperature, plays a crucial role in developing the distinctive flavours of this Capocollo.
Serving Suggestions:
- Charcuterie Boards: Capocollo Toscano is a favourite on charcuterie boards, where its delicate flavour pairs well with a variety of cheeses, fresh bread, and olives.
- Antipasto: It is often served as part of an antipasto platter, accompanied by other cured meats, marinated vegetables, and a drizzle of extra virgin olive oil.
- Sandwiches: Use Capocollo Toscano to enhance sandwiches or paninis, pairing it with ingredients like fresh mozzarella and sun-dried tomatoes.
- Wine Pairings: This cured meat pairs beautifully with Tuscan red wines, such as Chianti or Brunello di Montalcino. It also complements lighter reds like Sangiovese or even a crisp white wine like Vernaccia di San Gimignano.
Pasta with Cream Cheese and Crispy Capocollo
Is a decadent and flavourful dish that perfectly balances the creamy richness of cheese with the salty, crispy goodness of Capocollo.
Ingredients:
- 400g pasta (like rigatoni, penne, or tagliatelle)
- 150g Capocollo, sliced thin and cut into strips
- 200ml heavy cream
- 100g grated Parmesan or Pecorino Romano cheese
- 100g Gorgonzola (optional, for a more intense flavour)
- 1 clove of garlic, peeled and slightly crushed
- Olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Method:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta until “al dente”. Reserve a cup of pasta water before draining.
- Make the Capocollo Croccante:
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the strips of Capocollo and cook until crispy. Remove with a slotted spoon and set aside on paper towels to drain excess oil.
- Prepare the Crema di Formaggio:
- In the same skillet, remove excess oil, leaving just a thin coating.
- Add the garlic clove and let it infuse the oil for about a minute, then discard it.
- Lower the heat and pour in the heavy cream, letting it warm gently.
- Gradually stir in the grated Parmesan (and Gorgonzola, if using) until melted and smooth.
- Season with a pinch of salt and pepper. If the sauce is too thick, add a little pasta water to achieve the desired consistency.
- Combine and Serve:
- Toss the drained pasta into the skillet, mixing well to coat it with the creamy cheese sauce.
- Add the crispy Capocollo strips and mix gently.
- Plate the pasta and garnish with chopped parsley and an extra sprinkle of Parmesan if desired.
Buon appetito!
| Weight | 0.1 kg |
|---|---|
| Region | Toscana & Umbria |
| Categories | Cured Meat |
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