Our cured meat artisan factory comes from the experience of Giuseppe Santoro, butcher from Cisternino who founded the company in 2000 and Piero Caramia, butcher from Martina Franca who made possible, with his arrival in 2009, a new course made of great energy and professionalism, after a past spent learning here and there from the village shops and in his butcher's shop.
The company, located in the heart of Puglia, the wonderful Valle d'Itria, is part of the producers who gave life to the Capocollo Association of Martina Franca, which certificates the authenticity of the production of this characteristic and traditional salami.
We do the dry curing, we marinate the salted meat for a few hours in cooked wine, then we pack it in natural casing and we tie by hand, with Piero's guide and his unique knowledge. We smoke the raw meat with almond husk and Fragno branches. Eventually Giuseppe follows personally the ritual of the maturing, with the patience and experience that come from his hands and reach the heart of those who taste our products.
Do not you just an excellent product to make big business, above all we need people who believe in it every day, getting his hands dirty.