Puglia’s best cured meats have traditionally come from Martina Franca, a little town which today counts less than 50,000 inhabitants. In the past, workers from around the town were frequently hired in the Taranto and Salento areas to help during the pig-butchering season. Martina Franca is home to some pork specialties still made using traditional techniques and locally farmed ingredients. Among them, the most celebrated is capocollo, the name used in southern Italy for cured pork neck. Traditional capocollo from Martina Franca was developed to withstand the local climate, theoretically unsuitable for making cured meats. This is why the production technique includes a light smoking period, a long marinade in brine and curing with vincotto, cooked grape must.
Unfortunately, the local traditions and the processing method of this delicacy are in danger of disappearing. A Slow Food Presidium has been established to protect the small-scale butchers who risk being ousted by the big industrial factories that keep springing up in the area.
Weight: 120 g
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