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PDO Capocollo of Martina Franca Village 1,5 kg |
| Ingredients: pork chosen meats, species, salt, wine |
| Weight |
Availability |
Price |
| About 1500 gr.
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Available
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37.27 Euro |
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Add to cart
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The capocollo it is most famous of the Martina Franca Village salamis, it is the name with which in the south the cup or lonza is called, that is that part of the pig that stays between the neck and the rack. The capocollo, opportunely cleaned and shaped, is put to macerate under salt for 15-20 days, then they are extracted and washed with this preparation made up of cooked wine and species. They are put into the pig’s gut ant left to dry up: they are first bundled up in clothes, then they are arranged on aces where they rest for around ten days. When they are perfectly dry they are smoked. The traditional technique previews the covering of the pavement with small branches of thyme and bay tree, to which fire is applied, being careful that they burn with no flame. Today it is proceeded burning in the fireplaces the essences and the oak bark. After the blackening with smoke the phase of aging begins, phase that can last until 90 days.
The capocollo of Martina Franca has been thought to resist to the climatic conditions of the origin zone. From this ancient knowledge the practice of the slightly blackening with smoke was born, and of the long marinating in brine and of the tannery with cooked wine.
It has a beautiful red wine colour, a slightly mineral inkling, together with a strong impact of the spices.
At the palate it is soft, fragrant and the acid-aromatic sensation of the wine return, well supported by the quality of the meat.
Ingredients: pork chosen meats, species, salt, wine
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