Capocollo and Lombetto

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.