Capocollo is the most representative cured meat of the ancient art of pork butchery in Martina.
Made from pork, it is nothing more than the upper part of the pig’s neck.
For the process of smoking capocollo, the bark of oak wood is used, which is very present in the area of Martina Franca and neighboring towns (with plants even remaining from the last ice age).
A Slow Food Presidium, it is excellent paired with Altamura bread and burrata cheese.