Capocollo di Martina Franca is simply the best known and most appreciated local product, born from ancient peasant traditions that have preserved it to this day, thanks to the slow marinating and the scent of smoking with the bark of Fragno, oak typical of the Itria Valley.
The meats of the finest Murgia pigs are manually dry salted with sea salt and black pepper, and then left to rest for 15 days. The part used is that of the neck. The capocolli are washed with cooked Verdeca wine and remain in this fragrant marinade for a few hours, in what has always been used to flavor meat.
The unique scent of Capocollo di Martina Franca is due to the Fragno, the most widespread oak in the area, and to the almond husk, another important plant in the Apulian culture, which are burned together for two days and embrace the product with a light smoke. After careful and thoughtful processing, the capocolli rest for at least 120 days in our naturally ventilated cellars where the last special touch is in the hands of the winds that blow from the Adriatic and Ionian.