The Capocollo di Martina Franca is a cured meat produced in Puglia in the Itria Valley. The piece of meat used for the production of capocollo is the loin or coppa, a part that, as the name suggests, is located near the neck of the animal. The Capocollo di Martina Franca is made from the Murgia pig, a cured meat that features a part of muscle and a fatty part derived from the animal's musculature. Once spiced and aged, it remains sweet and flavorful to the taste. The Capocollo di Martina Franca is excellent when thinly sliced with a piece of bread and a good red wine. The cured meat is bright red in color, with white fatty veins, a typical aroma, and a sweet taste. The Capocollo di Martina Franca is a SlowFood presidium cured meat. Pairings: Excellent when thinly sliced, accompanied by bread and red wine. It pairs well with aged pecorino cheeses and medium-aged red wines. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The loin part of pigs exclusively from the Murgia is used. The meats are washed, dried, and sprinkled with wine vinegar before being flavored with spices and salt. Once spiced, the meat is inserted into the casing and tied. A brief smoking with fragno wood follows. The aging process lasts several months in rooms with controlled temperature and humidity. Aging: 23
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The Capocollo di Martina Franca is a cured meat produced in Puglia in the Itria Valley. The piece of meat used for the production of capocollo is the loin or coppa, a part that, as the name suggests, is located near the neck of the animal. The Capocollo di Martina Franca is made from the Murgia pig, a cured meat that features a part of muscle and a fatty part derived from the animal's musculature. Once spiced and aged, it remains sweet and flavorful to the taste. The Capocollo di Martina Franca is excellent when thinly sliced with a piece of bread and a good red wine. The cured meat is bright red in color, with white fatty veins, a typical aroma, and a sweet taste. The Capocollo di Martina Franca is a SlowFood presidium cured meat. Pairings: Excellent when thinly sliced, accompanied by bread and red wine. It pairs well with aged pecorino cheeses and medium-aged red wines. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The loin part of pigs exclusively from the Murgia is used. The meats are washed, dried, and sprinkled with wine vinegar before being flavored with spices and salt. Once spiced, the meat is inserted into the casing and tied. A brief smoking with fragno wood follows. The aging process lasts several months in rooms with controlled temperature and humidity. Aging: 23
