Our charcuterie production stems from the experience of Giuseppe Santoro, a butcher from Cisternino who founded the company in 2000, and Piero Caramia, a butcher from Martina Franca who made possible a new course made of great energy and professionalism. The company, located in the heart of Puglia's wonderful Itria Valley, is among the producers who started the Association of Capocollo di Martina Franca, which protects the production of this cured meat characteristic of the area's gastronomic culture. We do the dry salting, marinate for a few hours in cooked wine, stuff in natural casing and tie by hand, with Piero's guidance and unique knowledge. We smoke with almond hulls and strawberry branches. To get to the curing process, a ritual that Giuseppe personally follows, with the patience and experience that comes from his hands and reaches the heart of those who taste our products. In addition to the excellent quality of the raw material, our cured meats have some characteristics that distinguish them and make them unique, because they are linked to our territory: the flavoring with "vino cotto" from Verdeca vine grapes, and the smoking with "Fragno" bark, a type of oak tree that is present in Cisternino and Martina Franca and throughout the Itria Valley.