Monitoring the quality of the maturing of the Capocollo

The Capocollo

The undisputed king of Puglia's salami

The Capocollo of Martina Franca is, simply, the most known and appreciated local product, born from ancient Italian rural traditions that have preserved it until today, thanks to the slow marinade and the perfume of the smoking with the bark of Fragno, a typical oak of Valle d'Itria.

Santoro meat selection

Step 0 - The cut

We choose the best part of selected swines from Valle d'Itria, it's the meat at the back that goes from the head to the fifth vertebra. That's how the Capocollo is born.

Salting of the meat to make the Capocollo

Step 1 - Salting

The meats of the most precious Murgia swines are dry salted manually with sea salt and black pepper, and then left to rest for 15 days. The part used is the neck.

Verdeca vine's cooked wine ready for the meat marinade

Step 2 - Marinating

Capocolli are washed with cooked wine of Verdeca vine and remain in this fragrant marinade for a few hours, in what has always been used to preserve meat.

Bagging of the meat during the making of the Apulian Capocollo

Step 3 - Bagging

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

Smoking bucket with burning Fragno branches

Step 4 - Smoking

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

Santoro Capocolli hanged in the maturing cellars

Step 5 - Maturing

After careful and careful processing, Capocollo rest for at least 120 days in our cellars with natural ventilation where the last special touch is in the hands of the winds blowing from the Adriatic and the Ionian.

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Our salami are made to be discovered, savored and tasted in all their forms. Buy them online on our shop!

Santoro capocolli from Martina Franca, Duecento, Capocollo Es

About the 'Capocollo'

What is the difference between "Coppa" and "Capocollo"?

It's the land where it's made: the part of the swine that is used to make both products is the same. In North Italy it's called "Coppa" and in South Italy it's called "Capocollo".

Community of the Valle d'Itria swine logo

Community of the swine of the Valle d'Itria

The voluntary union of farmers and salami producers of the area, which aims to promote and protect the breeding of local pigs, of breeds historically present on the territory, with semi-wild growth and feeding systems.

Associazione dei produttori del Capocollo di Martina Franca logo

Association of Capocollo producers of Martina Franca

Created to protect and guard the most famous salami and typical of Puglia.