Meats and cured meats

Capocollo di Martina Franca

Capocollo di Martina Franca: bathed in vino cotto, smoked over oak and almond hulls

Made from the pork coppa, the single muscle between neck and loin, this is the signature cured meat of the Murgia dei Trulli, prized as far back as the eighteenth century. It is salted, washed in vino cotto, wrapped in linen or cotton and smoked over fragno oak with almond hulls, then aged six months or more with no nitrites or nitrates. A Slow Food Presidium.

• A deep wine-red colour and a spiced aroma threaded with a faint note of smoke
• The slice holds together when cut: one whole muscle, never minced meat
• Aromatic and long on the palate, with the gentle sourness of vino cotto coming back at the end

How to enjoy it. Slice it thin and serve it as a table salume, next to the rolled pancetta and sausage of Martina's pork butchers. In the Itria Valley it also goes into the richest bombette, with Canestrato Pugliese.

Production areas

Apulia

Season

[object Object]

The full story, sources and places on apulica.com →