Capocollo and lombata are the two cuts of meat used for these cured meats that differ mainly in terms of fat. The fat in capocollo is distributed in veins throu-ghout the slice while the fat in lombatella is concentrated around the outside. These products are joined by punta d'anca, a cut of veal taken from the hip area.
The cuts are boned, salted, wrapped and left to age. The wrapping stage is as-sociated with a different surface treatment: with wild fennel and pepper, or with pepper and chilli.
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Cured Lombatella with fennel
A lean slice with a fat strip of fat around the outside. Peppered surface with wild fennel.
Weight: 2 kg average
Maturing: at least 3 months
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Cured Lombatella with pepper
A lean slice with a fat strip of fat around the outside. Peppered surface.
Weight: 1.8 kg average
Maturing: at least 3 months
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Cured Capocollo with fennel
A lean slice streaked with fat. Peppered surface with wild fennel.
Weight: 1.8 kg average
Maturing: at least 4 months
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Cured Capocollo with pepper
A lean slice streaked with fat. Peppered surface.
Weight: 1.8 kg average
Maturing: at least 4 months
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Bresaola
Made only from cattle bred in the Crete Senesi area. Lean cured meat, excellent for those who enjoy lighter foods.
Weight: approx. 1.6 kg
Maturing: approx. 90 days