Capocollo di Martina Franca is a smoked cured meat with fragmented oak bark, unique in the Italian charcuterie landscape. Produced exclusively in the Valle d'Itria valley using locally-raised pork, it is marinated with cooked wine and aromatic herbs, then smoked and aged.
The smoking process takes place in "furnedd" (stone-fired ovens) using oak bark from the Murge region, which imparts a delicate and distinctive aroma to the capocollo. The aging process lasts at least 90 days.
A Slow Food Presidium since 2000, Capocollo di Martina Franca is the signature cured meat of the Valle d'Itria and the ideal companion for local wines.
mapWhere it is produced
storeCertified Producers
Capocollo Masseria
location_onMartina Franca
Allevamento locale