M�rke: Salumificio Santoro

Format : 600g

Only selected Italian pigs, cooked wine and smoking, just the way we like it. The slightly coarser grain and natural casing with a larger caliber require seasoning between 70 and 80 days. Plus, an explosion of flavor.

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

We do the dry salting, marinate for a few hours in cooked wine, stuff in natural casing and tie by hand, with Piero's guidance and unique knowledge. We smoke with almond hulls and strawberry branches. To get to the curing process, a ritual that Giuseppe personally follows, with the patience and experience that comes from his hands and reaches the heart of those who taste our products.