Capocollo is the cured meat of excellence of Martina Franca as well as flagship of Apulia's pork-butchering tradition.
Appearance:The skin is amber-coloured and the wine-red flesh is criss-crossed by a fine network of pale fat veins. Perfume: Slightly mineral, accompanied by a light and noble smoky aroma. Flavour:In the mouth, it is soft and fragrant, slightly savoury and slightly smoky.
How to match it: Ideal as an accompaniment to 'ora di fuoco' (jor de fuc) focaccia with fresh stracciatella.
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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
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.
Product delivered already sliced and preserved in a fresh bag.
The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.
Disclosure requirements for public disbursements for the years 2020 and 2021: State aid and de minimis aid received by our company are contained in the National Register of State Aid referred to in Article 52 of Law 234/2012, available at following link.