Capocollo of Martina Franca

Ingredients: Pork, Salt, Vincotto (may contain sulphites), Pepper, Antioxidants E300
Preservatives: E252-250

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 300 kcal, kj 1255.2
FATS 20.9 g of which SATURATED FATTY ACIDS 5.72 g
CARBOHYDRATES 0 g of which SUGARS 0, g
PROTEIN 28.30 g
SALT 0g

Affuimicato product. Gluten- and lactose-free.
Pig Born, Raised, Slaughtered, ITALY

Capocollo di Martina Franca has a very complex production process. There are at least four distinct phases:

• STEP 1: Peeling and salting. Salting takes place "dry" with natural ingredients. Once salted, the capocollo is placed in suitable containers where it is checked, turned and massaged every 2-3 days for about 10 days.
• STEP 2: Grinding, bagging and drying. After at least 10 days from the start of processing, it is time for the marinating phase. Once the marinating is done, the Capocollo is ready to be stuffed. For the stuffing a pork gut called "muletta" is used, previously washed with cooked wine and/or white wine vinegar. Tying is done by hand using string and facilitates both the drying of the product and the adhesion of the gut to the meat.
• STEP 3: Smoking. After about 20-25 days from the first processing, our Capocollo has dried and is ready to be smoked. The smoking of Capocollo di Martina Franca is done by burning strawberry bark, almond shells and other Mediterranean plants. This is cold smoking, as the product is not exposed directly to heat but only to smoke. Capocollo is rarely exposed to more than 12 hours.
• PHASE 4: Maturing. The maturing of Capocollo di Martina is a slow and unforced process. Capocollo rests in cellars or curing cells at a temperature that can vary between 10 and 20 degrees and a humidity that varies between 70% and 90%. After at least 6 months from the salting phase, Capocollo di Martina Franca is ready.

At all stages, the temperature at which the meat is processed is very important. The temperature should not exceed 4-6 degrees.