Capocollo di Martina Franca – Traditional Air-Cured Pork Neck

Crafted in the Heart of the Itria Valley Handcrafted using carefully selected ingredients in the cool, breezy countryside of the Itria Valley, surrounded by oak forests and fragrant Mediterranean scrub. Renowned for its rich aroma and delicate flavour, Capocollo di Martina Franca is considered one of Italy's finest cured meats. Aging 130–180 days. Made from Free-range pork sourced from local farms and woodlands. Prepared from the upper neck cut, prized for its perfect balance of lean meat and marbling. Serving suggestion Enjoy with traditional Altamura bread, fresh Burrata di Andria and a drizzle of extra virgin olive oil. Tasting Notes Visually, it features deep ruby-red lean meat with firm white fat, creating a beautifully balanced slice with a lightly smoked appearance. On the nose, it reveals delicate aromas of spices and vin cotto (cooked grape must), followed by elegant notes of wood smoke that are distinctive yet never overpowering. On the palate, these aromas unfold into flavours of black pepper, mature cured pork and a well-balanced savouriness. The texture is firm yet tender, gradually melting in the mouth for a long, refined finish.