Capocollo from Martina Franca Slow Food Presidium for over 10 years
Capocollo from Martina Franca is a delicious cured meat typical of the Apulian gastronomic tradition, known for its quality and distinctive flavour. Produced in the city of Martina Franca, located in the province of Taranto, this cured meat has ancient roots and has earned over time a reputation for excellence in pork butchery production.
How is Martina Franca capocollo made?
Martina Franca's Capocollo is made using fine cuts of pork, such as coppa and shoulder, carefully selected to guarantee lean and tasty meat. The preparation involves slow salting, followed by a period of maturation in controlled environments, where the cured meat develops its characteristic aroma and flavour. The artisanal care and tradition handed down from generation to generation contribute to giving Capocollo di Martina Franca its unique identity.
With its delicate texture and rich taste, Capocollo from Martina Franca is often appreciated by both local palates and international gourmets. Served thin and sliced, this cured meat becomes the protagonist of refined appetizers or simply accompanied by fresh bread and typical cheeses of the region. Martina Franca's Capocollo is, therefore, an ode to traditional Apulian savoir-faire and an excellent expression of the rich culinary culture of this fascinating part of Italy.
Other useful information on the Capocollo of Martina Franca for sale online
The Capocollo of Martina Franca represents the most renowned local culinary treasure, deriving from ancient agricultural practices that have guaranteed its preservation over the centuries. Its authenticity is the result of a slow marination and irresistible smoking, obtained with the bark of Fragno, a typical oak of the suggestive Valle d'Itria.
The selection takes place among top quality pigs coming from the picturesque Valle d'Itria, where the chosen part is the prized coppa, which extends from the head to the fifth vertebra. The meat, coming from the finest pigs in the Murgia, is expertly salted manually with sea salt and black pepper, and then rests for 15 days. The cut used is the neck part, giving the Capocollo a unique quality.
The process continues with a thorough washing using cooked wine from the Verdeca grape, followed by immersion in a fragrant marinade which has always enriched the meat. The natural casing, chosen for its delicacy and at the same time for its ability to protect the Capocollo during maturation, is applied manually in an ancient tradition that has been handed down for centuries.
The characteristic scent of Capocollo from Martina Franca for sale online on the LaTerradiPuglia shop is the result of the combustion of Fragno and almond husk, emblematic plants of Apulian culture, which embrace the product with a delicate smoking process lasting two days. After a careful and loving manufacturing process, the capocolli rest for at least 120 days in the cellars with natural ventilation, where the final touch is entrusted to the winds that blow from the Adriatic and Ionian.
