Capocollo from Martina Franca 2 Kg
80,00 €
The capocollo is salted in a mixture of salt, pepper and natural flavors for 10 days, then it is soaked in cooked wine for about 12 hours. It is then stuffed into pork casings and tied in a tight cloth for a week. Once untied it passes to the first stage of maturation. The product is left to mature for 2 days in the trulli after which it is smoked. The second stage of maturation consists in keeping the product for a period ranging from 120 to 180 days inside a trullo which improves all the qualities of the capocollo thanks to its freshness.
