Cinta Senese Capocollo Le Fontanelle:
The Cinta Senese Capocollo consists of the neck part of the pig from the nape to the 5th rib; after being “massaged” with a mixture of salt, pepper, vinegar, and crushed garlic, it is sautéed and left to mature; afterward, it is washed and covered with black pepper and wild fennel, then wrapped in yellow paper. It appears red with rosy fat areas, with an intense flavour on which the fennel stands out.
CINTA SENESE PORK, SALT, DEXTROSE, SUCROSE, SALT, ANTIOX. E300, NATURAL FLAVOURS, SPICES, PRESERVATIVE E250, E252. Allergens: None. Nutritional Statement (100g) Nutritional values per 100 g. CALORIES (Kj/Kcal) 1590/383 FATS (g) 31 of which saturated 12 Carbohydrates (g) 0 of which sugars 0 Protein 25 Salt (g) 3.8
The history of Le Fontanelle:
The Le Fontanelle farm, located near Chianciano Terme, specialises in the ‘wild’ breeding of Cinta Senese pigs. Their Cinta Senese cold cuts are therefore obtained from animals reared in the wild. The pasture in the woods and arable land is suitably supplemented with flours of vegetable origin, according to ancient Tuscan traditions. All these cured meats come from the Cinta Senese they breed.