M�rke: Salumificio Santoro

Format : 0.9Kg

Capocollo di Martina Franca is, quite simply, the best-known and most appreciated local product, born from ancient peasant traditions that have preserved it to the present day, thanks to the slow marinating and the scent of smoking with the bark of Fragno, an oak tree typical of the Itria Valley.

The company, located in the heart of Puglia's wonderful Itria Valley, is among the producers who started the Association of Capocollo di Martina Franca, which protects the production of this cured meat characteristic of the area's gastronomic culture.

From the selected pigs of the Itria Valley we choose the coppa, the best part of the back that goes from the head to the fifth vertebra. From this comes our Capocollo.

The meat is dry salted manually with sea salt and black pepper, and then left to rest for 15 days.

The capocollo are washed with cooked wine from the Verdeca grape variety and remain in this fragrant marinade for a few hours.

The casing chosen is natural casing, the most delicate but at the same time the best to protect the capocollo; this step has been done only by hand for centuries.

The unique aroma of Capocollo di Martina Franca is due to the Fragno, the most common oak tree in the area, which are burned together for two days and embrace the product with a light smoking.

After careful and thoughtful processing, the capocollo rests for at least 120 days in our naturally ventilated cellars.