The “Capocollo di Martina Franca” is produced in a hilly area situated in the heart of Apulia, called Murgia, and, in particular, in the towns of Martina Franca, Cisternino and Locorondo, that surround the Valle d’Itria. This same area is also the richest in forests of Makedonian oaks in the entire Apulia.
The product is carefully weeded and dry salted for 10 days. Thereafter, it is washed and marinated with “vino cotto”, literally cooked wine, made of heated non fermented must. The sausage is then packed into its original intestine, hand-tied with natural twine and wrapped in some special traditional cotton socks. Finally it is smoked using peel of Macedonian oak, almond husk and some herbs typical of the Mediterranean region. The very last step is the curing, which takes place in natural environments, for a minimum of 100 days up to 180 days.
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