Salumi Martina Franca (Martina Franca, Taranto) (en)

Posted on Aug 1 2014 by Simona Giacobbi


Heavy porks 100% Italian, sun-dried sea salt from the Margherita di Savoia, cooked wine (vincotto) obtained from the autochthonous grapes of Valley and experts hands that blend tradition and innovation.
These are the high quality ingredients of ‘Salumi Martina Franca’, an artisan firm in the heart of the Murgia and the enchanting Itria Valley that produces handmade sausages with traditional techniques. The members who run the company are the technologist Francesco Carriero, the former butcher Filippo Loconte and the olive oil entrepreneur Stefano.
The laboratory is surrounded by forests of oak and the Mediterranean scrub with a cool climate. In the acres of this beautiful nature reserve you can count 180 local pigs that live in the wildness and feed themselves with oak woods (‘fragno’) of the area along with Podolica cows, horses and donkeys.
Core business of the sausage factory, which has received several awards including an award at 2013 Vinitaly and it is among the thirty excellences of Gambero Rosso, is the capocollo of Martina Franca: aged from three to five months, spicy but with a delicate flavor, between the sweet and smoky. In Apulia, capocollo is the best cured meat and it is very well known and highly appreciated. This age-old meat curing merthod has been enriched by the habit of a gentle smoking with Macedonian oak bark, after which the meat is marinated in brine with vincotto (grape must syrup) and seasoned with scented Mediterranean herbs that grow in the surroundings.
The firm also produces rolled bacon that undergoes the same process of capocollo with coarse sea salt, cooked wine, black pepper and a hint of smoke with fragno zest, and yet salami and ‘guanciali’. But there is also room for a very special sausage, the ‘pagnottella’, a pork selected from the best cuts and chopped by the tip of knife. Pagnottella is not stuffed but it is handmade giving it a round shape and then covered with wheat bran ‘Senatore Cappelli’, in which it is aged.
Puglia Mon Amour suggest you to try these cold cuts in a guided tasting at the sale point in via Puccini 7, Martina Franca, accompanied by taralli and Antica Masseria Caroli monocultivar extra virgin olive oil (Cellino, leccino, ogliarola, cerasuola, coratina).

Salumi Martina Franca srl
Strada Tre Piantelle zona F, 20
74015 Martina Franca (Taranto)
tel. +39 080 4490533 / +39 328 1634715

Giornalista professionista emiliana, fondatrice del sito, laurea in lingue e master in Social Communication. Cresciuta a tortelli e gnocchi, impara a cucinare in Canada dove ha vissuto sei anni e dove ha lavorato per il Corriere Canadese. Amante e studiosa del barbecue, creatrice del food blog e delle Pizze Pioggia e Puglia Mon Amour inserite nel menu di una pizzeria di Cisternino, tra le più apprezzate, ama cucinare, raccontare, fotografare, organizzare eventi e... fare la pizza napoletana in casa. Fa parte dell'Associazione Le Donne del Vino Delegazione Puglia, è stata giudice in diversi concorsi enogastronomici e ha collaborato con il Cucchiaio d'Argento e I Love Italian Food. Conduce su Telenorba la trasmissione “I colori della nostra terra”, approfondimento settimanale sul territorio, turismo, agroalimentare ed enogastronomia.

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