Nota Bene: Recommendations
Italian Ingredients
and Italian Products
Cheese
Gelato
Pane
Pasta
Salumi
Tomatoes
Nota Bene: Recommendations
Meat, Poultry and Seafood
Kitchen Supplies
Il Capocollo di Martina Franca, Presidio Slow Food
One of Puglia’s jewels, Martina Franca is a small town located in the Murge. With a history dating back to 10th-century A.D., it is famous for its exquisite Baroque architecture and for its butchers and the ancient art of curing meats.
Capocollo di Martina Franca is cured pork salumi, and its production method is traced back to the 18th-century. It is made from one whole piece taken from the side of the neck, is marinated in cooked wine with spices then lightly smoked, and aged for 90-180 days.
In 2007, the Associazione Produttori del Presidio “Capocollo di Martina Franca” was founded with the purpose of protecting both producers and consumers. Capocollo di Martina Franca must be made according to strict specifications and rules. Only Large White, Landrace and Duroc breeds are raised for this purpose in the territory of Martina Franca and the comunes of the Valle d’Itria which include the trulli area, Locorotondo and Cisternino. In an environment befitting their prized value, the fortunate pigs dine in open space with Mediterranean scrub bushes and in woods with oak trees, in particular the Fragno, an oak tree indigenous to this zone of Puglia dating 
back to the last glacial age. The resulting organoleptic properties are reminiscent of the Valle d’Itria and produce an Italian cured salumi of highest quality.
One of the best producers of capocollo, pancetta and salumi is:
Salumificio Santoro S.R.L.
Via Isonzo, Contrada Marinelli
72014 Cisternino (BR)
Telephone and Fax: +39 (0)80 4431297
info@salumificiosantoro.it
