The cured meat artisan factory comes from the experience of Giuseppe Santoro, a butcher from Cisternino who founded the company in 2000 and Piero Caramia, the butcher from Martina Franca who made possible, with his arrival in 2009, a new course made of great energy and professionalism, after a past spent learning here and there from the village shops and in his butcher's shop. majesty, the Capocollo di Martina Franca. It is that of smoking with the bark of fragno and the almond husk. The cooked wine instead is that of slow marinating. The meats of the most precious swine of the Murgia make this typical product from Puglia, which is the Capocollo di Martina Franca, unique.
INGREDIENTS: Pork meat, salt, pepper, cooked wine, smoked with fragno wood, potassium nitrate.
For allergens see ingredients in bold.