Capocollo di Suino Nero Macchiaiola Maremmana® comes from the part of the pig between the neck and the rib. The maturing process takes place in well-ventilated rooms, for an optimal period of 6/9 months.
It has a lively dark red colour, with pronounced and pleasant aromas and a rich and very persistent taste. In the mouth, it is soft and fragrant. Its intense flavour and structure are enhanced by pairing it with macerated white or medium-structured red wines.
Capocollo is typically eaten as an appetizer or snack, with traditional Tuscan bread.
 
*The actual weight of a piece of Capocollo is indicative because, being a 100% handmade portioned product, it may vary slightly from the indicated weight.