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Ultimate transport date: Aug 1
Black Pig Package
Capocollo, Pancetta, Filetto Lardato, Battuta di Lardo
ca. 3,4 kg
€ 160,-
300 black pigs
The capocollo is made from the black pigs of the Caroli family. On the farm, close to the town of Martina Franca, 300 black pigs live among the olive trees in the hills of the Val d'Itria valley. When the pigs are three years old, they are slaughtered and processed into different types of meat products in the salumificio (charcuterie producer). The salumificio is run by Francesco, Stefano Caroli's son-in-law. To ensure that all parts of the pig are used properly, you can only buy the black pig capocollo in combination with other cuts of meat:
- Capocollo di Suino Nero approx. 1 kg
- Battuta di Lardo Nero approx. 400 g
- Pancetta Arrotolata Nero approx. 1 kg
- Filetto Lardato Nero approx. 1 kg
The salumificio is part of the Italian Presidio Slow Food movement. This means that the meat processor works under strict rules in the field of traceability, biodiversity and animal welfare. The salumificio is therefore regularly subject to controls by the Italian government.
Capocollo Suino Nero
Martina Franca, a town in the heart of Puglia, is known for its Capocollo di Martina Franca, lightly smoked cold cuts of pork from the neck and shoulder of the pig. In Martina Franca, the capocollo has been given DOP status, but not all capocollos are the same. The capocollo of the Caroli family is known in the region as the crème de la crème.
Salting and drying
The first step is to rub the meat with sea salt from the Adriatic Sea and black pepper. The meat is then brined in this mixture for 15 to 20 days, after which it is rinsed and marinated in boiled wine and local spices. Then, the capocollo is put in natural pig intestines and wrapped in a linen cloth. The capocollo is hung in a room where it is lightly smoked by the slow burning of oak wood and almond shells. The smoking process takes about two days. Finally, the capocollo is dried for another eight months.
Softer than Prosciutto
The taste is reminiscent of the taste of high-quality prosciutto (Italian cured ham), but the structure is softer and the fat distribution more even than in prosciutto. An unparalleled taste, which you certainly do not encounter in the Netherlands. The capocollo of the black pigs is slightly softer and slightly spicier than the capocollo of pink pigs.
Wafer-thin at its best
Although it is possible to cut this capocollo by hand, it is definitely recommended to use a meat slicer. The texture of the meat is best when the slices are wafer-thin. In any case, we ourselves have decided to purchase a cutting machine for this capocollo. In Italy it is the most common thing in the world to own a cutting machine. When we told them that people in the Netherlands didn't have a slicer, it turned out to be almost as strange as a cappuccino after dinner...
Battuta di Lardo Nero
This Battuta di Lardo (similar to the French rillette) is made from the best fat and lean parts of the back of the black pigs of the Caroli family. First, the fat and lean meat are pounded together with garlic, Mediterranean herbs, various sweet and spicy peppers, and orange zest from local oranges. Then, the mixture is stuffed into pig bladders and dried. After about five months, the result is a spreadable salami with a mild and delicate taste. Spread this product on a crispy bruschetta straight from the oven. The warm bread will cause the battuta di lardo to melt on your tongue. This product can also be used in pasta dishes.
Pancetta Arrotolata Nero
The belly of the black pig is used for pancetta (pork belly). Pancetta Arrotolata is rolled up pork belly that is first salted and then marinated in cooked wine. Then, the pork belly is hung in a smoking room where it is lightly smoked with oak bark and almond peel. Finally, the pork belly is rolled up in a natural intestine and dried for four months. The result is a particularly delicate pancetta with a soft and round taste.
Filetto Lardato Nero
The ribs of the black pig are used for filetto lardato. Filletto lardato is a small piece of rib meat with a large fatty edge. The filetto lardato is first salted and then marinated in cooked wine. Then, the filleto lardato is hanged in a smoking room for two days and slowly smoked with oak bark and almond peel. Finally, the filleto lardato is dried for four to five months. The soft, incomparable taste of this product is ideal for a hot bruschetta. When sliced very thin, the fat then melts, making the meat even softer. As far as we are concerned, this is perfect to pair with an aperitif, and we recommend combining it with a good Negroamaro.
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