Capocollo, also known as "Capocollo di Martina Franca", is an Italian sausage made from the upper part of the loin of pork, near the nape of the neck. This speciality originates from the Puglia region in southern Italy, and is renowned for its rich flavour and tender texture.
To prepare Capocollo, the meat is usually boned, seasoned with a mixture of spices including pepper, garlic, chilli and sometimes wine or vinegar, then left to marinate for several days. It is then wrapped in natural gut and hung to dry and age for several months.
Pork, Salt, Natural flavourings, Dextrose. Antioxidant: E300 Preservative: E252
The end result is a cured meat with intense aromas, subtle notes of spice and a delicate flavour. Capocollo is often sliced thinly and served as an antipasti, accompanied by cheeses, fresh bread and olives. It can also be used as an ingredient in sandwiches, salads or pasta dishes to add a touch of authentic Mediterranean flavour.