Capocollo and Lombata are the two cuts used for these cured meats, which differ mainly in terms of fat. The fat in Capocollo is distributed in veins throughout the slice, while the fat in Lombatella is concentrated around the outside.
The cuts are boned, salted, wrapped and left to age. During the wrapping stage, the surface is treated with aromatic wild fennel and pepper.
Capocollo is a tasty and artisanal cold cut deriving from the back of the neck of the pork. A lean slice streaked with fat; the surface is peppered with the addition of wild fennel. The result is a harmony of flavours that blend beautifully, offering a unique tasting experience.
£40.90 – £87.90
Lombatella is a cold cut deriving from the lower back of the pork. The addition of ground fennel seeds provides Lombatella with unique and pleasant notes, perfect for lovers of intense flavours.
£38.90 – £83.90
