Organic Casertano Black Pork Loin

Capocollo – Native Breed – No Preservatives – Organic Spices

The noblest cut of pork: high-quality lean meat, generous seasoning, patient curing

The Organic Casertano Black Pork Loin of the Ara del Tufo estate

The Organic Caserta Black Pork Loin from the Ara del Tufo Estate is a premium artisanal cured meat that enhances the noblest and leanest cut of the pig – the capocollo (a long muscle that runs from the base of the neck along the back to the first lumbar vertebrae, anatomically “coppa” or “lonza” according to regional nomenclature, characterized by compact lean meat finely marbled with thin veins of infiltrated fat that give succulence and flavor without excessive fattiness) – coming from the Caserta Black Pork raised organically outdoors, salted with sea salt, generously flavored with a bold blend of organic black pepper, organic coriander, organic chili pepper according to southern spicy tradition that is not afraid of intense vibrant flavors, stuffed into natural casing, tightly tied, naturally cured without chemical preservatives (nitrites/nitrates) producing a cured meat with a natural ruby-red color (darker than the artificial pink from nitrites), a compact, elastic texture that cuts cleanly without fraying, a powerful aromatic scent where spices Toasted meet noble seasoned meat, balanced flavor where predominant lean balances with melting fatty veins and lively spiciness of the spices creates a persistent warm finish that invites you to continue.

The capocollo/lonza is considered the premier cut for lean cured meats because it combines: a very high percentage of lean meat (about 70-80% compared to 30-50% for pancetta or salami), optimal fat infiltration (fine, evenly distributed marbling that maintains succulence during curing without weighing it down), full-bodied, intense flavor (the neck-back muscle is used extensively by the animal, thus developing abundant myoglobin and a distinctive flavor), excellent curing ability (the compact, cylindrical shape allows for uniform maturation), and perfect slicing performance (each slice displays attractive marbling). In the Caserta Black Pig, raised extensively on acorns and pasture, this cut achieves exceptional quality: darker, more flavorful meat due to the higher myoglobin content from an active, free-range lifestyle, infiltrated fat richer in monounsaturated fatty acids (oleic acid, the same as olive oil) from the acorn-fed diet, and a firmer, more elastic texture from well-developed muscles.

The processing follows a traditional Southern Italian artisanal method that favors generous spicing: the fresh capocollo (a whole cut of 2-4 kg depending on the size of the animal) is trimmed, eliminating the nerves and excessive external fat while preserving only the internal marbling, salted by massaging abundantly with sea salt that extracts moisture and preserves, then generously sprinkled with a spice mix - coarsely crushed organic black peppercorns that creates an aromatic external crust and gives a persistent warm spiciness characteristic of Southern cured meats, organic coriander with a delicate citrus-spicy aroma that balances the pepper intensity with freshness, organic chili pepper (probably hot red chili pepper from Campania/Calabria) that adds further vibrant spiciness, creating a decidedly savory and strong cured meat that is not for timid palates - then tightly stuffed into natural casings (salted cleaned bovine or pork intestine) that allows controlled breathing during curing, tied with string to form a uniform cylinder, and hung vertically in natural curing rooms or controlled cells where it typically matures for 60-120 days at a cool temperature. 12-16°C and humidity 70-80%.

Crucial transformations occur during the aging process: dehydration concentrates flavors, reducing weight by 25-35%; enzymatic proteolysis makes proteins more digestible, developing sweet umami notes; controlled lipolysis releases fatty acids, creating complex, fruity, and toasted aromas; and the development of beneficial surface microbial flora. All of this, without the use of nitrites/nitrates, requires rigorous monitoring: every environmental parameter must be perfect, otherwise there's a risk of deterioration, which explains why very few producers venture into preservative-free loin/capocolla, preferring chemical safety to the risk of authentic artisanal production.

After curing, the loin is gutted (removed from the outer casing), trimmed, removing the dark, spicy crust on the surface, preserving only the heart (some producers leave part of the spicy crust for character). It is then sliced ​​into a circular, deep ruby-pink cross-section, finely marbled with pinkish-white veins, and placed in a tray. The result is a loin with an intense aroma of toasted spices and aged lean meat. It has a rich flavor where the lean meat (less fattiness than pancetta/salami) is balanced with melting veins and a burst of layered spiciness of pepper, coriander, and chili pepper. It has a firm texture that's satisfying to chew, releasing aromatic juices. It has a warm, clean, spicy finish that leaves the mouth warm, inviting you to sip wine.
 
 
 

The roots of capocollo lie in central-southern pork butchery and in the culture of the "fifth quarter"

Capocollo (also called "coppa" in the North, "capicola/gabagool" in Italian-American communities, and "lonza" in some regions) is a traditional cured meat found throughout Italy, with regional variations: Capocollo di Calabria DOP (spicy with chili pepper, aged for at least 100 days), Coppa Piacentina DOP (sweet and delicate, seasoned only with salt and pepper, aged for at least 60 days), Capocollo di Martina Franca from Puglia (spiced with vincotto wine), and countless local artisanal versions. Southern tradition favors generous spicing, with abundant black pepper and chili pepper, which reflect the taste for intense, vibrant flavors and served as an antimicrobial preservative in warm climates prior to refrigeration.

The use of coriander is less common in Italian cured meats (more typical of Germanic cured meats or Middle Eastern cuisine) but is present in some traditional recipes from Campania, Lazio, and Marche, where it adds a citrusy freshness that balances the fattiness and spiciness. The pepper-coriander-chili combination creates a complex, layered flavor profile distinctive of artisanal cured meats from Southern Italy, which eschew standardization in favor of strong personality.

The choice to produce capocollo/lonza without preservatives harks back to pre-industrial methods when pork butchers preserved meat only with salt, spices, air, and time. It's a more difficult and risky approach that requires greater expertise, but it produces a more authentic, natural flavor that artisanal cured meat enthusiasts immediately recognize as superior.
 
 
 

Choosing the Casertano Black Loin means concentrated lean proteins and antioxidant spices

The cured loin/capocollo offers an excellent nutritional profile for a cured meat: very high protein (28-32g per 100g, concentrated during curing) with all essential amino acids, partially predigested by proteolysis and therefore highly absorbable; moderate fat (15-25g per 100g, significantly lower than pancetta (60-70g) or salami (30-40g) with a favorable lipid profile in Nero Casertano – higher percentage of monounsaturated fatty acids, oleic acid from acorn-pasture diet, presence of omega-3 from fresh herbs; concentrated B vitamins (B1, B2, B6, very abundant B12); minerals (bioavailable heme iron, immunostimulant zinc, antioxidant selenium); Bioactive compounds of spices – piperine (black pepper) with antioxidant, digestive, thermogenic properties, linalool (coriander) with calming, antimicrobial properties, capsaicin (chili pepper) with anti-inflammatory, cardiovascular, analgesic, thermogenic properties.

The calorie content is moderate for cured meats (about 280-350 kcal per 100g, lower than fatty salami or pancetta) given the predominantly lean meat content. Serving sizes are moderate (40-50g sliced ​​on a cutting board provides ~110-175 kcal, 11-16g protein, and a high satiety rating). Pork loin is a smart choice for those seeking an intensely flavored cured meat with a higher protein content and lower fat content.

The absence of preservatives eliminates concerns related to nitrites/nitrates. The abundant organic spices provide polyphenolic antioxidants that protect against lipid oxidation during curing and offer consumer benefits.

Choosing organic Nero Casertano loin supports: livestock biodiversity (preserved rare breed), animal welfare (extensive farming), environmental sustainability (preserved forests), pork butchering craftsmanship (traditional skills), and the local economy (short supply chain).
 
 
 

How to Best Use: Sliced ​​Organic Aged Casertano Black Pork Loin

• FINE CUTTING BOARDS AND APPETIZERS
  Serve the loin on a cutting board with other cold cuts thin (bresaola, ham), cheese seasoned Campanian cheeses (cheese, pecorino cheese), nights, honey chestnut, organic whole wheat bread. Accompany with Red wines structured Campanians.
• GOURMET SANDWICHES AND FOCACCI
  Use the Loin for panini rustic with smoked provola, eggplant grills, rocket saladAdd to stuffed focaccias, piadinas, and sandwiches. Use on plain pizza after baking. Roll into breadsticks for an aperitif.
• SALADS AND CREATIVE PREPARATIONS
  Cut into strips for salads protein with spinach, pears, gorgonzola. Use in Easter Quick (carbonara variant with pork loin). Add to savory pies and quiches. Wrap asparagus, mozzarella cheese. Use for rolls stuffed.

The Producer: Ara del Tufo estate

Tenuta Ara del Tufo is a premium producer that showcases every noble cut of the Casertano Black Pig through specialized artisanal processes: from the 18-month-aged prosciutto (leg), to the spiced rolled pancetta (belly), to the salami (mixed meats), and even this loin/capocollo (neck and back), which represents the supreme expression of the leanest cut. The courageous decision to produce all cured meats without chemical preservatives, nitrites/nitrates, favoring only salt, organic spices, and rigorously controlled natural curing, demonstrates a vision that prioritizes authenticity, naturalness, and pre-industrial tradition over easy commercial security, accepting a reduced shelf life, increased production complexity, and greater risks in order to offer the purest and most genuine cured meats possible on the market. Each cured meat is a testament to recovered livestock biodiversity (the rare Casertano Black Pig), Campanian pork butchering brought to the highest levels of quality, and an artisanal passion that prioritizes substance over appearance.
 
 
 

Ingredients

Organic pork capocollo (Casertano Black Pig), organic black pepper, salt, organic coriander, organic chili pepper.
WITHOUT PRESERVATIVES (no nitrites, no nitrates).
 
 
 

Estimated Nutritional Values ​​(per 100g of product)

• Energy: about 280-350 kcal
• Protein: 28-32g (concentrated, predigested)
• Fat: 15-25g (of which high oleic monounsaturated)
• Carbohydrates: <1g
• Salt: 3-5g (variable)

Rich in concentrated high-quality proteins, abundant vitamins B12, B1, B6, heme iron, zinc, selenium, pepper's antioxidant piperine, and chili pepper's thermogenic capsaicin. A favorable protein-to-fat ratio for cured meats.
 
 
 

Product Features

• Type: Artisanally cured loin/capocollo
• Cut: Capocollo (neck-back muscle, lean meat)
• Breed: Casertano Black Pig (rare native breed)
• Farming: Certified organic, extensive
• Processing: Traditional southern artisan spiced
• Maturing: 60-120 days typically
• Preservatives: NONE (nitrite/nitrate free)
• Spices: Organic in abundance (pepper, coriander, chili pepper)
• Format: Thinly sliced, ready to eat
• Color: Intense natural marbled ruby ​​red
• Texture: Compact, elastic, lean
• Flavor: Intense, lean, spicy, hot
• Gluten-free: Suitable for celiacs
• Lactose-free: Suitable for lactose intolerant people

Wine pairings

Leanness + savoryness + spiciness require structured, tannic red wines: Aglianico Taburno/Taurasi, Primitivo Manduria, Nero d'Avola, Sagrantino Montefalco. Tannins cleanse the mouth of spiciness. Serve at 16-18°C.
 
 
 

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