1. Product Name:
Capocollo typical Sienese
3. Description of product:
Capocollo Senese elongated cylindrical shape, aroma and taste strongly characterized by the presence of spices, is packaged in the net or in straw.
4. Territory concerned to the production:
Province of Siena.
5. Production note:
6. Description of processes:
Capocollo is trimmed and salted by hand. After salting, adding pepper, spices and other salt, and proceed all’insaccatura, tying capocollo or by putting the network card or straw. The curing time varies from 30 to 60 days.
7. Materials, equipment and premises used for the production:
s Cutting tools
s Laboratory craft
s room for aging
s cell cooling
8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
The typical product is due to the conversion process that follows a traditional technique handed down long ago.
This affects many of the homemade sausage and salami shops in the province of Siena.Si can estimate an average annual production of about 1000-1500 pounds, with a slight trend growth over the past three years. The sale is in the area and only rarely elsewhere in the region.