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Martina capocollo is a kind of sausage made working together the
upper side of the neck of the pork and part of the shoulder, and
this also explains the origin of its name. In the processing of
the meat they also put some white wine of Martina Franca and
some typical herbs of the Mediterranean area. The smoking of the
meat is then made burning together the wood and the bark of a
tree called fragno, whose origins are from the Balcan area but
now you can only find it in Puglia. Moreover, the pigs from
which the capocollo is made are breeded in fragno woods and they
eat their acorns. The capocollo is a typical local product
because it is directly connected to the nature and the resources
of the place, from which it gets flavours and frangances that
only this land can give.
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