Coppe Il Borgo

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.

  • Lombatella stagionata con finocchio Il Borgo
    Top seller Il Borgo

    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

  • Lombatella stagionata con pepe Il Borgo
    Top seller Il Borgo

    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

  • Capocollo stagionato con finocchio Il Borgo
    Top seller Il Borgo

    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

  • Capocollo stagionato con pepe Il Borgo
    Top seller Il Borgo

    Cured Capocollo with pepper

    A lean slice streaked with fat. Peppered surface.

    Weight:

    1.8 kg average

    Maturing:

    at least 4 months

  • Bresaola Il Borgo

    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