Salumificio Santoro

Capocollo Di Martina Franca Intero

Capocollo Di Martina Franca Intero

The "Capocollo of Martina Franca" is a cold cut salami, namely a type of capocollo, obtained from meat of pigs that were born in big farms situated mainly in the area of the Valle d´Itria. It has been cited in some historical references, as a proof of the fact that it is a traditionally typical sausage of the region. In fact, already in the XVIII century it was well known, not only in Apulia but also in all the Kingdom of Naples, as the most representative product among the charcuterie of this territory. The whole piece of "Capocollo of Martina Franca" is beautifully wrapped in its original gut and a string is tied on top of it to hang it for the traditional seasoning.

Approximate weight: 1,800 kg


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The “Capocollo of Martina Franca” is produced in a hilly area situated in the heart of Apulia, called Murgia, and, in particular, in the towns of Martina Franca, Cisternino and Locorondo, that surround the Valle d’Itria. This same area is also the richest in forests of Makedonian oaks in the entire Apulia.

The product is carefully weeded and dry salted for 10 days. Thereafter, it is washed and marinated with “vino cotto”, literally cooked wine, made of heated non fermented must. The sausage is then packed into its original intestine, hand-tied with natural twine and wrapped in some special traditional cotton socks. Finally it is smoked using peel of Macedonian oak, almond husk and some herbs typical of the Mediterranean region. The very last step is the curing, which takes place in natural environments, for a minimum of 100 days up to 180 days.

Our company has been chosen by the association Slow Food, which aims at protecting this valuable product through the recognition of the Slow Food Presidia: that identifies and ensures the respect of the originalityof the product, the heritage and environmental sustainability. The “Capocollo of Martina Franca” is defined by the association as “a product typical of the territory where it is produced; it is bound to the natural resources and the landscape itself, from which it draws scents and aromas that only the essence of this region can give.”

Raw Material
Pig meat generally of local origin. Occasionally pig meat coming from other parts of Italy is used. The anatomical piece used is the upper part of the neck of the pig.

Appearance
Vinous red color interspersed with slight veins of fat. The lean part dominates compared to the fat part, and the latter is ivory-white.

Taste
Delicate, slightly tangy, with intense notes of toasted aroma. Pronounced due to the use of pepper and of smoking. Are present on the final notes of the cellar.

Tips
We recommend to eat it natural, in thin slices preferably together with white bread (i.e. bread made of “Senatore Cappelli” wheat).

Pairings
Few slices of “Capocollo of Martina Franca”, a couple of fresh figs and a drizzle of Vincotto is a perfect match.

Availability: Media (da 5 a 10 giorni) Media (da 5 a 10 giorni)

€ 50,40
VAT included


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