Capocollo of Martina Franca 700gr.ca.

The capocollo of Martina Franca is a cured meat produced in Puglia in the Itria valley. The piece of meat used for the production of the capocollo is the loin or coppa, a part which, as the name implies, is located near the animal's neck. The capocollo of Martina Franca is produced from the pig of the Murgia, a cured meat that has a part of muscle and a fat part deriving from the musculature of the animal, this once spiced and seasoned, the taste remains sweet and tasty. Martina Franca capocollo is excellent when tasted finely chopped with a piece of bread and a good red wine. The salami has a bright red color, with fatty white veins, a typical aroma and a sweet taste. The capocollo of Martina Franca is a SlowFood cured meat.

Excellent finely chopped, accompanied by bread and red wine. Excellent pairing with aged pecorino and medium aged red wines

the part of the loin of pigs exclusively from the Murgia is used. The meats are washed, dried and sprinkled with wine vinegar before being flavored with spices and salt. Once spiced, the meat is placed in the intestine and tied. A short smoking with fragno wood follows. The seasoning lasts several months in controlled temperature and humidity cells.

Store in the refrigerator, cover the cut part with a cloth.

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