Capocollo Di Martina Franca

Perhaps you have never heard of it and in particular, you have never tasted it? This particular sausage is produced in Puglia. The craftsmanship of the entire manufacturing process, allows you to breathe in the scents of this dried meat; Capocollo is produced in a noble part of the Pork: the bundle of cervical muscles (between the neck and the spine), worked in its entirety, weighing between 2.5 and 4 kg. The meat is massaged with almond shell local wood smoked salt and grated “fragno”, a particular oak tree found only in the Murge (Apulia). Then mixed with Mediterranean spices and herbs and then dried. After brining, the capocollo is marinated for a few hours in cooked wine which gives it a sweet and spicy note.