Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Capocollo and lombetto PDF Print E-mail

Capocollo and lombetto (loin) are two very popular foods among the pork butchery products of Umbria. They go down particularly well when preparing appetizers or as a filling for the Easter cake and the Torta al Testo cake.

According to tradition, preparation began around Christmas time, when the cold temperatures made it possible to start the slaughtering of the pig, in this way prolonging curing over the cold winter months and the beginning of spring.

Capocollo (which is called scalmarita in the areas of the upper Tiber) is a typical pork product of Umbria. It is made from the dorsal muscle of the pig and is particularly popular because of its flavourful taste and the marbled appearance of the meat. Preparation entails a salting and peppering phase followed by a phase of seasoning with chopped garlic. The capocollo is then preserved with salt for 15 days, after which it is washed in white wine, wrapped in greaseproof paper and left to dry for about 8 days. Lastly, the capocollo is packed in straw paper and tied with string. It is left to mature for a period of 30 to 60 days.

Lombetto has a more delicate taste than capocollo. It is made from pork loins, which are the finest part of the pig. It is easily recognized by the total absence of fatty parts and the colour of the lean parts, which tend to darken with curing. A special technique used for lombetto is that of preserving it in oil, cutting the sausage product into slices, three to four millimetres thick, which are then placed in layers in a glass jar and covered with extra virgin olive oil, enriched with juniper berries and bay leaves.  In this way, the meat remains tender and may even be consumed several weeks later.


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