Produzione - Capocollo di Martina Franca

The Capocollo from Martina Franca is the king of Apulian cured meats, known and appreciated since the 18th century throughout the Kingdom of Naples. We have been producers of Capocollo, for more than forty years: with utmost care we follow the ancient tradition of pork butchery in Martina Franca and with passion and experience we take care of all the production phases of Capocollo.

The secret ingredient of so much goodness has always been the naturalness of the raw material. All Cervellera Apulian cured meats are made from untreated meat. The pigs graze freely on our estate, in the Martina Franca area, in the wild.

We artisanally produce Capocollo di Martina Franca with quality raw materials in a cool and breezy area, rich in oak forests, strawberry trees, typical oak trees of the area and fragrant Mediterranean scrub. The organoleptic qualities of Capocollo di Martina Franca encapsulate the intense aromas and delicate flavors of the Itria Valley territory.

Phases

Cutting

We select the neck portion and part of the shoulder.

PHASE #1

Salting

The Capocollo is hand-rubbed with a mixture of salt and natural spices for 10 days.

PHASE #2

Marinating

The Capocollo is then soaked in cooked wine for 12 hours to flavor the meat.

PHASE #3

Stuffing

Then it is manually stuffed by the master salumieri into pork casing and tied with a tight cloth. This is important to allow for proper aging.

PHASE #4

Drying

The next phase is drying in cool and ventilated places for about 10 days.

PHASE #5

Aging

Finally, the Capocollo rests for 150 days in dry and ventilated places where the particular climate gives the product a unique and unmistakable flavor.

PHASE #6

Smoking

Thyme and the bark of fragno, an oak tree found only in the Pianelle Woods of Martina Franca, give the Capocollo di Martina Franca its unique and intense flavor.

PHASE #7