Capocollo of Martina Franca
Place of Origin
Capocollo of Martina Franca is one of the most famous products of Martina Franca town. It is made using pigs bred in the area of the Itria valley, an area rich in oak woods and Mediterranean vegetation.
It is produced by an ancient practice of light smoking, long marinating in brine and tanning with local vincotto (cooked wine). These procedures keep intact and healthy the capocollo, and give it a soft and fragrant taste with a spicy aroma.
Capocollo of Martina Franca is a product part of the Slow Food movement.
The preparation of Capocollo of Martina Franca consists, first, in soaking the product in salt for a period between 15 and 20 days.
Once this time is passed it is removed from salt and worked with a mixture made of vincotto and spices. It is then stuffed in guts and allowed to dry. Next, it is wrapped in cloths and left on a wood boards for ten days.
Later the Capocollo is smoked using thyme, laurel and other essences typical of the Mediterranean vegetation of the area, and matured for up to 90 days.
The Capocollo of Martina has a mild and pleasant taste and should to be eaten by cutting it into thin slices.
It can be eaten as it is or with fresh figs sprinkled with the local vincotto – cooked wine.
Capocollo can be paired with Castel del Monte Rosso DOCG, Matino Rosso DOP and Nardò Rosso DOP.