Capocollo di Martina Franca

The capocollo of Martina Franca is a cured meat produced in Puglia in the Valle d'Itria. The piece of meat used for the production of the capocollo is the loin or cup, a part that, as the name says, is located near the neck of the animal. The capocollo of Martina Franca is produced from the pork of the Murgia a cured meat that has a part of muscle and a fat part deriving from the musculature of the animal, this once spiced and seasoned, the taste remains sweet and tasty. The capocollo of Martina Franca is excellent, savored with a piece of bread and a good red wine. The salami has a bright red color, with fat white veins, a typical scent and a sweet taste. The capocollo of Martina Franca is a Slow Food salami.