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Tag: capocollo di martina franca

  • Pig Head Sausage Capocollo di Martina Franca Presidio Slow Food aged 90 d Kg 0,500 – Salumi Martina Franca

    Pig Head Sausage Capocollo di Martina Franca Presidio Slow Food aged 90 d Kg 0,500 – Salumi Martina Franca

    Pig Head Sausage Capocollo di Martina Franca Presidio Slow Food aged 90 d Kg 0,500 – Salumi Martina Franca.

    Muscle of the cervical-dorsal, thoroughly cleansed with streaks more or less marked with white-pink fat. Coarse sea salt, “vino cotto” and black pepper stuffed into 100% Italian natural guts and lightly smoked with the “fragno” oak bark. Followed by a slow curing which varies from a minimum of 90 days up to a maximum of 120 days.

    Ingredients:

    Pork meat, salt, pepper, cooked wine, herbs. Preservatives: E 252, E 250. Antioxidant: E301.

    Product does not contain allergens and ingredients or raw materials derived from Genetically Modified Organisms

    Farm Choice:

    Expert hands
    Pork heavy 100% Italian
    Sun-dried sea salt of Margherita di Savoia
    “Slow Food” Rimbas Black pepper
    The typical “vino cotto” obtained from the grapes “Verdeca” and “Bianco d’Alessano”
    Sweet and spicy pepper of Senise
    100% Italian natural guts
    Tying by hands
    Slow ageing

    Ampia scelta, per aquistare online cibo, vino, artigianato | Wide selection, to purchase online wine, food, handcraft

    prodotto | product

    Pig Head Sausage Capocollo di Martina Franca Presidio Slow Food aged 90 d Kg 0,500 – Salumi Martina Franca

    produttore | producer

    Salumi Martina Franca, Martina Franca, Taranto, Puglia, Italy

  • Capocollo of Martina Franca

    Capocollo of Martina Franca

    Capocollo of Martina Franca

    Capocollo of Martina Franca is a sausage made from meat from pigs born and raised extensively in the territory of Martina Franca.

    The production technique provides certain characteristics such as the treatment stages by vino cotto and smoking. Capocollo of Martina Franca has a deep wine red in color and a pronounced aroma linked to the use of spices and the smoking process. The texture is soft and fragrant flavor with sour feeling imparted by vino cotto and well supported by the quality of the meat.

    Product category

    Meat (and offal) and their preparation

    Area of origin

    The surrounding area of Martina Franca (Taranto, Puglia, Italy)

    Productive process

    Capocollo of Martina Franca is a sausage made from meat from pigs born and raised extensively in the territory of Martina Franca. The raw material is formed by the upper portion of the neck of the pig and from a part of the shoulder. After salting, the meat is washed with vino cotto ( from white wine Martina), mixing with aromas of local herbs, thene there is the ligation in pig gut to form pieces of cylindrical shape and weight of 0,5- 2 kg. The smoking process takes place by burning wood and the bark of a Fragno oak, a tree native of Balkans now present only in some areas of Puglia. The seasoning lasts about 3 months.

    Production period

    All the year.

    History and tradition

    The historical testimonies describe pig meat processing according to the protocol used for the production of Martina Franca capocollo since the seventeenth century.

    capocollo-di-martina-franca-salume-charcuterie

    description from Atlante dei Prodotti Tipici di Puglia Prima Edizione – Ottobre 2006