Capocollo of Martina Franca is produced in the heart of Apulia, on the hills called Murgia, particularly in the towns Martina Franca, Cisternino and Locorondo, that surround Valle d'Itria. Giuseppe Santoro and Piero Caramia, together with their daughters and sons, are committed to rediscover authentic techniques to safeguard typical products of Apulia. For this reason, Salumificio Santoro has been chosen by Slow Food, which aims at protecting valuable products through the recognition of the Presidia. Capocollo of Martina Franca is defined by Slow Food as a product "typical of the territory where it is produced; bound to the natural resources and the landscape itself, from which it draws scents and aromas that only the essence of this region can give".
Capocollo di Martina Franca
A typical cold cut of Apulia region, Slow Food Presidium made from pigs born, breed and slaughtered in the area of Valle d´Itria. The taste is delicate, slightly
tangy, with intense notes of toasted nuts, vincotto, pepper, smoke and cellar.