Known and appreciated since the eighteenth century in the kingdom of Naples, this salami is handmade with high quality raw materials in a cool, well-ventilated area full of oak woods and Mediterranean bush.
The organoleptic qualities of “Capocollo of Martina Franca” feature the intense scents and delicate flavors of the Itria Valley, a territory in the Italian region of Puglia known for the production of salami and other food products.
The part used to produce it is the one that goes from the neck to the yoke. The percentage of fat is accurately studied to give the best favor.
The processing is made following 4 steps: salting, aging, smoking and second aging.
During salting, the product is salted for 10 days in a mixture made with a basis of salt, pepper, natural flavors; it is then soaked in cooked wine for about 12 hours, stuffed into pork intestines and tied in a cloth tight for a week. During aging, the product is seasoned inside a trullo (the traditional Apulian dry stone hut with a conical roof) for 2 days. During the smoking stage, the bark of an oak tree and thyme are burnt. Finally, during the second aging, the product is stored for a period varying from 90 to 180 days within a trullo where, thanks to the cool environment, it gets its best quality.