Puglia’s best cured meats have traditionally come from Martina Franca, and in the past, workers from around the town were always hired in the Taranto and Salento areas to help during the pig-butchering season. This town, in the Itria area, is home to some pork specialties still made using traditional techniques and, wherever possible, locally farmed ingredients. Among the most celebrated is
capocollo or capicollo, the name used in southern Italy for cured pork neck.
Produced from September to May.
Martina Franca Municipality, Taranto Province; Cisternino Municipality, Brindisi Province; Locorotondo Municipality, Bari Province
Presidium supported by
Martina Franca Municipality, Terrae Maris Tourism, Food and Wine Operators Consortium
via San Annibale di Francia
tel. 320 3875362
di Giuseppe Santoro
tel. 080 4431297
Salumi Martina Franca
Martina Franca (Ta)
strada Tre Piantelle, 20
tel. 080 4490533