Ultimate transport date: Nov 1
Capocollo di Martina Franca
Suino Rosa
900-1000 gram
€ 55,100
Capocollo di Martina Franca
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.
Suini Rosa
This capocollo is made from pink pigs. These pigs are carefully selected by the Caroli family from a number of local farmers. When the pigs are three years old, they are slaughtered and processed into different types of meat products in the salumificio (charcuterie producer) run by Francesco.
Sea salt, black pepper and cooked wine
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.
Melting on your tongue
The thinly sliced slices melt on your tongue. 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 pink pigs is slightly milder compared to the capocollo of black 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 sliced 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...
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