Breeds and feeding of our swines

Growing in Valle d'itria

Respecting the founding values of our reality and our Community of the Swine of Valle d'Itria, as the protection and enhancement of the local pig and the gastronomic and agri-food tradition of Valle d'Itria, Santoro pigs grow in a semi-wild state, free to graze between woods and fields in the territories of Cisternino, Locorotondo and Martina Franca, without forcing the growth process nor manipulating their natural nourishment.

Local

They graze in Valle d'Itria

Free

They grow in a semi-wild state

Heavy

Minimum weight 180 kg

Origin and nourishment

The Santoro pig was born from the crossing of three races historically present in the Valle d'Itria area: Large White, breed known and appreciated all over the world, Landrace, with distant Northern European origins and Duroc, the third most important breed of pigs in Italy.

The nutrition

It grows for at least 12 months and its nourishment is based on Mediterranean maquis, especially on corn, barley, bran, field beans and acorns belonging to the famous Fragno, a trans-Adriatic oak present almost exclusively in Valle d'Itria. It is this natural power to make the pig in the Valle d'Itria different from any other pig on the Italian territory and Santoro's gastronomic products unique in their simplicity.

swines grazing in a semi-wild state in Valle d'itria

The cuts of the Santoro swine

Capocollo Filetto lardellato Guanciale Santorino e Santorella Salami Pancetta

It is obtained from the upper part of the pork loin, its meat is processed and salted manually, marinated in the Verdeca vine vincotto and, after being naturally bagged, slowly smoked with the bark of fragrant and the almond husk. This is how the unforgettable Capocollo di Martina Franca is born.

It is obtained from a small cut, placed under the vertebrae, whose meat is very lean. Through salting, marinating with cooked wine, smoking and maturing, and thanks to the lard of the rind left with the meat, the fillet acquires further softness, so much to melt in the mouth once tasted.

It is obtained from the cut just below the throat which enjoys an abundant noble fat. Also the jowl is subjected to salting, marinating and smoking, a process that makes it perfect to be enjoyed with bread or to pair with first courses of the Italian tradition.

They come from the shoulder of the pig, a muscular and tasty part, and thanks to the strictly hand-made processing, Santorella and Santorino have a unique consistency and an unmistakable scent. Much more than a mortadella, much more than a würstel!

From the shoulder and thigh are obtained the most valuable part of the swine. Whether it is in Staffa, sweet or spicy, with sausage in natural casing and a medium or Casereccio with a larger caliber and a larger grain, you can not do without it.

They are obtained from the final part of the thorax, precisely under the belly, formed by fat and thin layers overlapping one another. Subjected to slow processing, salting, marinating and smoking, the stretched bacon is an explosion of taste and tradition. The rolled bacon, on the other hand, is entirely tied by hand and left to rest for at least 4 months.