Capocollo di Martina Franca and Typical Apulian Cured Meats by Salumificio Santoro

13/06/2024 - A salumificio that was born spontaneously, from the union of two butchers from Cisternino and Martina Franca, in an area of Puglia where the art of pork butchery is part of the cultural DNA.

Indeed, the Itria Valley is home to several pork specialties, among the most famous we put Capocollo di Martina Franca, the flagship product of Salumificio Santoro.

The company has always been at the forefront in promoting and protecting this Food Presidium, so much so that it still personally adopts artisanal production methods.

The meat used comes exclusively from Itria Valley pigs, next comes a key step that distinguishes Salumificio Santoro: marinating in cooked wine from Verdeca grapes and a light smoking with Fragno wood (a typical local oak tree)
Finally, the capocollo is hand-tied before arriving at the curing process in naturally ventilated cellars.

On the other specialties, Salumificio Santoro also maintains a really high quality, thanks to the strict control of the selected animals that are raised in a semi-wild state, favoring native breeds.

Typical local products such as soppressata, homemade salami, and pancetta are distinguished by a light but pleasant smoked note given by the bark of the Fragno tree, which is at the same time the secret of Capocollo di Martina Franca.