Capocollo di Martina Franca
   

Capocollo from Martina Franca

5 10 reviews

Capocollo from Martina Franca is one of Italy's most prized cured meats: coppa from Italian pigs, smoked over fragno oak and aged for at least 120 days. Vacuum-packed piece of 500 g: it is cut by hand, so it may weigh a little more or a little less.

€20.90
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Data sheet

Manufacturer
Raimondello
Reference
CAPOCOLLO-MARTINA-FRANCA
Origin area
Taranto
GMO Free
Si
Handmade product
Si
Formato
Piece of 500 g (cut by hand, weight varies)
Ingredients
Pork neck, salt, dextrose, antioxidant sucrose E300, preservatives E250-252. Smoked product. Natural casing, inedible.
Short production line / 0 Km
Si

Description

🍖

Capocollo from Martina Franca

“Pork coppa, fragno oak and the patience of the cellars.”

The cured meat of Martina Franca, from pigs born, raised and slaughtered in Italy, natural smoking over fragno oak, at least 120 days of ageing.

Martina Franca Smoked over fragno oak 120 days in the cellar

Capocollo from Martina Franca is Puglia's cured meat par excellence, made in Martina Franca and the Valle d'Itria, in the province of Taranto. An old tradition, handed down from generation to generation: ours is made in Martina Franca by the Raimondello butcher's shop, since 1982.

At its heart is a simple principle: good meat, salt, smoke and time, and a craft that allows no shortcuts.

Why it is special

The tradition of the Valle d'Itria

Our capocollo is made from the coppa of pigs born, raised and slaughtered in Italy, worked in Martina Franca following the butchery tradition of the Valle d'Itria: salted and stuffed by hand, smoked and left to age slowly in the cellar.

The product

Four things that make the difference

🇮🇹
Italian pigs
Born, raised and slaughtered in Italy.
✋
Made by hand
Salted, stuffed and tied by hand.
🏡
A Martina Franca butcher
Raimondello, since 1982.
⏳
At least 120 days
Of ageing, in naturally ventilated cellars.
💬 An expert taster can recognise a good capocollo from Martina Franca: the colour of the meat, the marbling, the scent of the smoke. Like a sommelier with wine, they read its story from the first bite.

How it is made

The artisan process, step by step

1
The coppa
The cut is the coppa, running from the head to the fifth neck vertebra: selected meat, lean and full of flavour.
2
Salting
The meat is salted by hand and left to rest for 15 days.
3
Stuffing
The capocollo is stuffed by hand into natural casing, following the old local butchery tradition.
4
Smoking
Its distinctive aroma comes from gentle smoking over fragno wood, the oak typical of the Valle d'Itria, and almond hulls.
5
Ageing
The capocolli rest for at least 120 days in naturally ventilated cellars, brushed by the winds of the Adriatic and the Ionian. The result is an intense, aromatic, unmistakable flavour.
Capocolli wrapped in netting, hanging in a row in the cellar while they age

How to buy it

The piece and the whole capocollo

🛒
Single purchase
Vacuum-packed piece of 500 g, ready to slice and serve. It is cut by hand, so it may weigh a little more or a little less: we always try to send you the heavier piece. If you order several pieces, the total weight is what counts.
🏢
Wholesale
Whole capocollo for trade buyers, with a minimum of 4 kg: for wholesale prices, contact us.
💡 Capocollo from Martina Franca is at its best thinly sliced, on a board of artisan cured meats, among the antipasti or simply with rustic bread and typical Puglian cheeses. In Martina Franca, capocollo and bread are the afternoon snack par excellence.
Three pigs walking on snow in a wooden-fenced pen, in front of a stone wall

PDO or PGI?

Where the European labels stand

Today there is no PDO (Protected Designation of Origin) for capocollo from Martina Franca: if you see “capocollo PDO” written somewhere, it is wrong.

The application for PGI status (Protected Geographical Indication), the European label that will protect its typical production, is under way. There is, however, a Slow Food Presidium for capocollo from Martina Franca, joined by a small group of producers: our capocollo is not part of it.

Product sheet

At a glance

Product Capocollo from Martina Franca
Cut Pork coppa
Pigs Born, raised and slaughtered in Italy
Smoking Fragno oak and almond hulls
Ageing At least 120 days, in naturally ventilated cellars
Format Vacuum-packed piece of 500 g (cut by hand, weight varies)
Wholesale Whole capocollo, minimum 4 kg
Producer Raimondello, Martina Franca (Taranto)

Frequently asked questions

Everything you want to know

Is capocollo from Martina Franca a PDO?

No: there is no PDO for capocollo from Martina Franca. The PGI application is under way. And ours is not part of the Slow Food Presidium: it is the capocollo of the Raimondello butcher's shop in Martina Franca.

How much does a piece weigh?

500 g, but every piece is cut by hand and may weigh a little more or a little less. We always try to send the heavier piece, but it can happen that one is under 500 g: the exact weight is printed on the label. If you order several pieces, the total weight counts, not that of each single piece: we match them so that the total reaches 500 g per piece.

How is it served?

Thinly sliced, on a board with rustic bread and Puglian cheeses, or among the antipasti.

Can I buy the whole capocollo?

Yes, for trade buyers, with a minimum of 4 kg. For wholesale prices, write to us.
🍖

Puglian charcuterie at its best

The vacuum-packed piece, ready for your board. For wholesale (whole capocollo, minimum 4 kg) [contact us](#contatti).

💬 Write to us

Read more: Capocollo of Martina Franca

Customer reviews

in Italian

Ottimo e molto buono. Lo consiglierei a tutti. Meglio di quello che pensavo

Reply from the shop Che il capocollo sia andato oltre le aspettative ci fa davvero piacere. Grazie per volerlo consigliare a tutti.
Il team La Terra di Puglia
Verified buyer
in Italian

VERAMENTE UN CAPOCOLLO CHE MI ASPETTAVO...! RICCO, SAPORITO... UNA GIOIA PER CHI, COME ME, AMA I VECCHI SAPORI DI UNA VOLTA... DI QUANTO MIA NONNA ROSA E LE MIE ZIE, AD ANGRI, PREPARAVANO LA CARNE DEL MAIALE CRESCIUTO "IN CASA" E ACCETTATO COME GRAZIA DI DIO...! ! !

Reply from the shop Le sue parole sulla nonna Rosa, sulle zie e sui sapori di una volta ci hanno toccato. Siamo felici che questo capocollo le abbia restituito quella ricchezza di gusto e un po' di quei ricordi di famiglia.
Il team La Terra di Puglia
Verified buyer
in Italian

Prodotti ottimi e di qualità! Puntualità e servizio perfetti! Consigliatissimo!

Reply from the shop Grazie per l'entusiasmo con cui parla della qualità del capocollo e della nostra puntualità. Un consiglio così vale molto per noi.
Il team La Terra di Puglia
Verified buyer

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