Capocollo, Puglia’s Prized Cured Meat

October 12, 2026

Capocollo di Martina França is the star of Puglia’s cured meats. Pork from the shoulder and neck area is cured with salt, wine, aromatics and lightly smoked. It has a delicate flavor and it is on every antipasto that is served along with other cured meats such as mortadella and salame. Enjoyed with bread or hard round taralli, resembling miniature bagels.