Capocollo from Martina Franca

Name: Capocollo from Martina Franca
Brand: Laterradipuglia Shop
SKU: CAPOCOLLO-MARTINA-FRANCA
Price: 15.42 EUR
Availability: OutOfStock

Reference : CAPOCOLLO-MARTINA-FRANCA

The capocollo of Martina Franca is one of the most prized cured meats in Italy, it follows a precise production specification which includes local pork meat with the addition of salt and spices and a minimum of 120 days of maturation. The size of capocollo can vary from 500 to 600 grams.

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Data sheet

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 di Martina Franca

Slow Food Presidium for over 10 years. Free-range pigs raised in the Puglian forest, natural smoking with Fragno oak wood, minimum 120 days ageing.

🐍 Slow Food Presidium Gluten-free • Lactose-free

The Capocollo di Martina Franca is the finest Puglian cured meat, produced exclusively in the town of Martina Franca in the province of Taranto. An ancient tradition, passed down from generation to generation, which Slow Food has chosen to protect as a Presidium for over ten years.

At the heart of it all is a simple principle: happy pigs, raised as they were in the old days, produce unmistakable meat. Good Puglian air, undergrowth rich in aromatic herbs, acorns — and a craftsmanship that allows no shortcuts.

Why it is special

Free-range farming

The pigs that produce our Capocollo are native animals, born, raised and slaughtered in Martina Franca. Nothing intensive, nothing imported. They live exactly as they did in medieval Puglia: free in an oak forest, grazing on undergrowth herbs and acorns.

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Oak forest

Free to graze on acorns and aromatic herbs

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Animal welfare

Humane and attentive farming, no intensive practices

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In-house slaughter

Managed directly by the producer at every stage

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Slow Food Presidium

Recognised and protected for over 10 years

💬	An expert taster can tell at first bite that the pigs were free-range: the colour of the meat, its marbling and its aroma are unmistakable. Like a wine sommelier, the Capocollo di Martina Franca tells its story from the very first taste.

How it is made

The artisan process step by step

1 — The cut

The cut used is the prized coppa, extending from the head to the fifth neck vertebra. Meat selected from the finest Murgia pigs, lean and flavoursome.

2 — The curing

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

3 — The Verdeca Vincotto

After curing, the capocollo is washed with Verdeca grape cooked wine and immersed in a fragrant marinade.

4 — The casing

It is hand-stuffed into natural casing, following the ancient local butchery tradition.

5 — Smoking with Fragno wood

The distinctive aroma comes from the delicate smoking with Fragno wood (the oak typical of the Valle d'Itria) and almond shell.

6 — Ageing

The capocolli rest for at least 120 days in naturally ventilated cellars, caressed by the winds of the Adriatic and Ionian seas. The result is an intense, aromatic and unmistakable flavour.

Artisan production of Capocollo di Martina Franca

How to buy it

Available sizes and formats

🛒 Individual purchase

Vacuum-packed portions of approximately 450–600 g. Ready to slice and serve.

🏢 Wholesale purchase

Whole piece available for trade buyers with a minimum of 4 kg. Contact us for wholesale pricing.

💡	Capocollo di Martina Franca is best served thinly sliced on artisan charcuterie boards, in gourmet starters or simply with homemade bread and typical Puglian cheeses. In Martina Franca, capocollo and bread are the ultimate afternoon snack.

PDO or PGI?

The European certification situation

At present there is no PDO (Protected Designation of Origin) specific to Capocollo di Martina Franca — so if you see “capocollo PDO” written anywhere, that is incorrect.

The PGI (Protected Geographical Indication) application process is however underway — the European certification that will recognise and protect its typicity of production. In the meantime, the Slow Food Presidium guarantees authenticity and quality.

Product information