Martina Franca Capocollo, owned by Azienda Cervellera, is an artisanal cured meat, a symbol of the Norcine tradition of Martina Franca since the 18th century. Made with meat from pigs raised in the wild in the local woods, scented by Mediterranean scrub, this capocollo releases an intense aroma and a balanced, delicate yet bold flavor, making it one of the most popular cured meats internationally.
The process involves trimming the upper part of the pig's neck, tanning it with salt, pepper, vincotto, spices and natural flavours, and slowly curing for about 130-180 days. During this process, the cured meat is smoked with ash wood, which gives it delicate but persistent woody and smoky scents, without being intrusive.
On the surface, the slice shows a mix of lean dark red and white fat, slightly marbled, while on the palate the juiciness of the cured meat emerges, the sweet notes of the cooked vin, a delicate touch of pepper and a balanced flavour.
Perfect to serve with bread, fresh cheeses such as burrata or to enrich gourmet cutting boards and appetizers.
Ingredients: pork bowl, salt, pepper, vincotto (white wine, cooked grapes, sulphites), spices, flavourings, antioxidant E301, preservatives E252-250. Smoked with ash wood. IT DOES NOT CONTAIN GLUTEN OR LACTOSE.
Net weight: approximately 1kg, approximately 750gr and approximately 500gr
Storage and shipping information
Cured cured meats and cheeses are products that tolerate short temperature variations during transport. To ensure the best preservation they are shipped vacuum-packed. Once you receive the product it is recommended to store it in the refrigerator.
Note on weight
Since these are hand-cut products, the weight can vary slightly. We always try to ensure a weight as close as possible to the indicated one.
The image is intended only to represent the product.
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