My first encounter with capocollo di Martina Franca was a moment of pure gastronomic revelation. This gem of Apulian tradition is not a simple cured meat, but awork of culinary art that encompasses centuries of history and craftsmanship.
Recognised as a slow food presidium and celebrated as one of Italy’s best cured meats, Apulia’s capocollo is distinguished by its unique flavour and meticulous processing. Our exploration today will guide you through every aspect of this delicacy, from its production process to its perfect pairings, revealing why this cured meat continues to conquer the most discerning palates in Italy and around the world.
The Sensory Journey of Capocollo
When we look at Capocollo di Martina Franca, the first thing that catches the eye is its deep red colour, crossed by elegant veins of white fat that give the cured meat its characteristic marbling.
The magic of this cured meat is revealed through a unique sensory bouquet. On the nose, we immediately perceive the aromatic notes conferred by the special smoking process using Fragno wood and almond shells, a process that lasts two days and is the real secret of this product of excellence.
The organoleptic characteristics that make our capocollo unique are:
- A complex flavour with a perfect balance between sweetness and savouriness
- Mineral notes on the nose, enriched by the scent of spices
- A tender and melting texture on the palate
- A lingering aromatic aftertaste
Maturation of at least 120 days in naturally ventilated cellars, caressed by the Adriatic and Ionian winds, completes this symphony of flavours. The result is a product that encapsulates all the essence of the Itria Valley, where every slice tells a story of tradition and craftsmanship.
The Art of Gastronomic Pairing
The true art of pairing capocollo di Martina Franca lies in respecting its refined complexity. In our Apulian tradition, we serve this fine cured meat finely sliced, allowing its nuances of flavour to express themselves to the full.
For an authentic gastronomic experience, we suggest some classic combinations that enhance the characteristics of our capocollo:
- Fresh local bread, preferably with a crunchy crust
- Apulian fenneltaralli
- Fresh and mature cheeses from the region
- Freshly baked warm focaccia
- Traditional vegetables in oil
Wine plays a fundamental role in enhancing the qualities of capocollo martinese. We recommend a glass of Verdeca, the same grape variety used in its marinating, which creates a perfect harmony with the smoky notes of the cured meat. Alternatively, a robust Primitivo goes wonderfully with its savouriness.
For a contemporary aperitif, we like to propose our capocollo accompanied by small bruschette with stracciatella, a combination that unites two excellent local products in an unforgettable bite. The sweetness of the stracciatella perfectly balances the savouriness of the cured meat, creating a complete taste experience.
From Producer to Table
The production of capocollo di Martina Franca is an art that requires patience, precision and a deep knowledge of traditions. In our cellars, we follow a meticulous process that has been handed down for generations, where every step is crucial to achieve the excellence that characterises this slow food presidium cured meat.
The production process is divided into four fundamental phases:
- Peeling and Salting: We start with dry salting using natural ingredients. For 10 days, we check and massage the capocollo every 2-3 days.
- Grinding and Bagging: After marinating, we stuff the capocollo in the ‘muletta’, a natural casing washed with cooked wine.
- Smoking: We use straw bark and almond shells for a cold smoking process that lasts about 12 hours.
- Maturing: The most delicate phase, where our capocollo rests for at least 120 days in naturally ventilated rooms.
Throughout the process, we maintain a strict quality control that includes:
- Constant temperature between 10 and 20 degrees
- Controlled humidity between 70% and 90%
- Natural ventilation from the Adriatic and Ionian winds
- Periodic consistency checks
Our dedication to tradition is reflected in our obsessive attention to detail. Each Capocollo Martinese is processed individually, allowing the product to develop those unique characteristics that make it an excellence of Apulian gastronomy.
Conclusion
Capocollo di Martina Franca is more than just a cured meat – it is the emblem of our Apulian gastronomic tradition. Its meticulous production, from the careful selection of raw materials to the patient maturing process, creates a taste experience that tells centuries of history and artisan passion.
The magic of this slow food presidium is revealed through the perfect harmony between its characteristic smokiness, the natural sweetness of the meat and the aromatic notes of traditional spices. Each thin slice tells a story of dedication, where the ancient wisdom of our master charcutiers blends with respect for natural curing times.
Our Apulian table would not be the same without this gastronomic gem. The pairings we have explored, from fresh bread to local wines, demonstrate the versatility of this excellent cured meat that continues to conquer the most refined palates, bringing with it the authentic flavour of the Itria Valley in every bite.
FAQs
- How is Capocollo di Martina Franca produced?
Capocollo di Martina Franca is made using the cervical muscle of the pig, which is located between the head and the beginning of the spinal column. After being shaped, the capocollo is brined for about 10 days, then washed and marinated for a few hours in vincotto, following an ancient local tradition. - What are the ideal combinations for Capocollo di Martina Franca?
Capocollo di Martina Franca goes perfectly with Altamura PDO bread, a classic of Apulian cuisine. Other traditional combinations include Capocollo with figs, onions in cooked wine, cheese and broad beans, Caciocavallo or Pallone di Gravina. - How long should Capocollo be kept in brine?
Capocollo must remain in brine for 4 days. Afterwards, it is washed with a solution of water and red wine vinegar. - What is the origin of Capocollo?
Contrary to what many people think, Capocollo does not originate from northern or central Italy, but is a typical cured meat from the south. The tradition of eating cold cuts, especially pork, has ancient origins dating back to Roman civilisation and continues to the present day.
