Description
A Selection from Niche Regional Salumifici
The Loin of Marche, traditionally known as Capocollo, is an authentic expression of Central Italy’s gastronomic heritage. Our selection does not come from large-scale industrial production; instead, we partner with exclusive, niche artisanal salumifici located throughout the Marche region.
Depending on the season and artisanal availability, we source from small-batch producers who maintain the strict standards of the ancient peasant tradition. This ensures that every piece of Capocollo we offer is a unique masterpiece of flavor, crafted with passion and local expertise.
The Traditional Craftsmanship
The production process remains faithful to the historical methods of the Marche countryside:
The Cut: Obtained exclusively from the boning of the pig’s neck, a cut celebrated for its perfect balance of lean muscle and noble, marbled fat.
The Cure: The meat is hand-massaged with salt and a traditional blend of spices.
Aromatization: Following precise regional steps, the loin is infused with characteristic aromas such as cracked black pepper, garlic, local wines, or wild fennel.
Slow Aging: The product is encased and allowed to mature slowly for 70 to 90 days. This patient wait allows the flavors to deepen and the texture to reach perfection.
Sensory Profile
Visual: Deep red lean meat beautifully contrasted by veins of rosy fat.
Texture: Soft and supple to the cut, yet pleasantly dry and substantial on the palate.
Aroma & Taste: Fragrant and “greedy,” with an unmistakable scent of the Marche hills and a savory, well-rounded finish.
Allergen Information
In compliance with food safety standards:
| Potential Allergen | Status |
| Gluten | Naturally Gluten-Free |
| Milk/Lactose | Free from Milk Derivatives |
| Nuts | Absent |
| Sulfites | May contain traces (due to the traditional use of local wine during the curing process) |
Nutritional Declaration (Average values per 100g)
Values may vary slightly depending on the specific niche producer available at the time of order.
| Nutrient | Value |
| Energy | 395 kcal / 1638 kJ |
| Total Fat | 31.0 g |
| of which Saturated Fat | 11.5 g |
| Total Carbohydrates | 0.5 g |
| of which Sugars | 0.1 g |
| Protein | 28.5 g |
| Salt | 4.2 g |
Storage & Serving
To preserve its artisanal integrity, store in a cool, dry place or refrigerated. For the best tasting experience, slice thinly and allow the meat to breathe at room temperature for 10 minutes before serving.
