Capocollo

Cold cut of the Cinta Senese breed

Consisting of the neck of the pig from the nape to the fifth rib; after being “massaged” with a mixture of salt, pepper, vinegar and crushed garlic, it is skipped and left to mature; then it is washed and covered with black pepper and wild fennel, then wrapped in yellow paper. It appears red with patches of pink fat, of intense flavor on which fennel stands out.