Being born in the right place is a big luck. But what makes the difference are the commitment and the care, as well as the respect for the product and the territory.

Our philosophy has always been based on two principles: tradition and simplicity, fundamental characteristics thanks to which for over twenty years we have been producing unique cured meats capable of satisfying different needs.

Our company, located in the heart of Puglia, in the wonderful Valle d’Itria, is among the founders and promoters of the Association of Capocollo di Martina Franca, which protects this characteristic salami of the local gastronomic culture.


Phone:+39 0804431297


Via Isonzo, 8 - Contrada Marinelli
72014 Cisternino (BR)

Capocollo di Martina Franca is simply the best known and appreciated local product, born from ancient peasant traditions whose precious recipe is still used now, involving the slow marinating and the scent of smoking with the bark of Fragno, a typical oak Valle d’Itria.

SALTING: the meat of the finest Murgia pigs is manually dry salted with sea salt and black pepper, and then left to rest for 15 days. The part used is that of the neck.

MARINATING: the capocolli are washed with cooked Verdeca wine and remain in this fragrant marinade for a few hours, a traditional method always used to preserve meat.

BAGGING: the chosen casing is the natural one, the most delicate but at the same time the best one to protect our capocollo and allow a correct seasoning; this phase has been done only by hand for centuries.

SMOKING: the unique aroma of Capocollo di Martina Franca is due to the Fragno, the most widespread variety of oak in the area, and to the almond husk, another important plant in the Apulian culture, which are burned together for two days in order to embrace the product with a slight smoking.

SEASONING: after careful and thoughtful processing, the capocolli rest for at least 120 days in our naturally ventilated cellars, where the last special touch is left to the winds that blow from the Adriatic and Ionian seas.

Last modified: 19 Jan 2022
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