The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.
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Known and appreciated since the 18th century, the capocollo of Martina Franca is the most representative salami of the ancient Norse art.
It is crafted with high quality raw materials, in a fresh and ventilated territory, rich in oak woods and fragrant Mediterranean scrub.
The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.
Specific References
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Sweet neckline is a piece of seasoned pork.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.
With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
The perfect box for spicy lovers.