Capocollo from Martina Franca

5 10 reviews

Capocollo from Martina Franca is one of Italy's most prized cured meats: coppa from local pigs, smoked over fragno oak and aged for at least 120 days. Vacuum-packed piece of about 500 g: the exact weight varies from piece to piece.

€20.90

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Data sheet

Manufacturer: Raimondello
Reference: CAPOCOLLO-MARTINA-FRANCA
Origin area: Taranto
GMO Free: Si
Handmade product: Si
Formato: 500/550 gr
Ingredients: Pork neck, salt, dextrose, antioxidant sucrose E300, preservatives E250-252. Smoked product. Natural casing, inedible.
Short production line / 0 Km: Si

Description

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Capocollo from Martina Franca

“Free-range pigs, fragno oak and the patience of the cellars.”

A Slow Food Presidium for over 10 years. Pigs raised free-range in the Puglian woods, natural smoking over fragno oak, at least 120 days of ageing.

Free-range Smoked over fragno oak Slow Food Presidium

Capocollo from Martina Franca is Puglia's cured meat par excellence, made only in the town of Martina Franca, in the province of Taranto. An old tradition, handed down from generation to generation, which Slow Food has chosen to protect as a Presidium for over ten years.

At its heart is a simple principle: pigs raised the way they used to be give meat you cannot mistake. Good Puglian air, undergrowth full of aromatic herbs, oak acorns, and a craft that allows no shortcuts.

Why it is special

Free-range farming

The pigs behind our capocollo are native animals, born, raised and slaughtered in Martina Franca. Nothing intensive, nothing imported: they live as they did in medieval Puglia, free in an oak wood, grazing on undergrowth herbs and acorns.

The farming

Four things that make the difference

🌳 Oak woods Free to graze on acorns and aromatic herbs.	🐖 Animal welfare Attentive farming, nothing intensive.
🏡 In-house slaughter Managed directly by the producer at every stage.	🐌 Slow Food Presidium Recognised and protected for over 10 years.

💬	An expert taster can tell that the pigs grew up free-range: the colour of the meat, the marbling, the aroma. Like a sommelier with wine, capocollo from Martina Franca tells its story from the first bite.

Free-range pigs grazing among oak trees on red earth in the Puglian woods

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: meat chosen from the best pigs of the Murgia, 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

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Single purchase

Vacuum-packed piece of about 500 g, ready to slice and serve. The exact weight varies from piece to piece.

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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. Meanwhile, the Slow Food Presidium guarantees its authenticity and quality.

Product sheet

At a glance

Product	Capocollo from Martina Franca
Cut	Pork coppa
Pigs	Born, raised and slaughtered in Martina Franca (Taranto), free-range
Smoking	Fragno oak and almond hulls
Ageing	At least 120 days, in naturally ventilated cellars
Format	Vacuum-packed piece of about 500 g (weight varies)
Wholesale	Whole capocollo, minimum 4 kg
Recognition	Slow Food Presidium

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 meanwhile the product is protected as a Slow Food Presidium.

How much does a piece weigh?

About 500 g, but every piece is different: the exact weight varies from one to the next.

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.

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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

Customer reviews

10 reviews

5 stars 10
4 stars 0
3 stars 0
2 stars 0
1 stars 0

December 26, 2025 in Italian

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

Verified buyer

March 10, 2025 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...! ! !

Verified buyer

December 26, 2023 in Italian

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

Verified buyer