Capocollo di Martina Franca DOP al Fumo di Quercia
Martina Franca, Valle d'Itria, Puglia
The signature cured meat of the Itria Valley: pork neck (capocollo) from heavy Italian pigs, cured with sea salt, pepper, wine, and the powdered residue of the local Primitivo grape marc, then briefly cold-smoked over aromatic oak (quercia) and myrtle branches from the Valle d'Itria. The combination of Primitivo marc, oak smoke, and Mediterranean macchia (scrubland) aromatics creates a unique flavour signature. The DOP area is just 8 comuni in the Taranto province. Aged a minimum of 90 days.