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Sliced Capocollo from Martina Franca - 150g


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Martina Franca, Italy


pork, coarse salt, pepper, local herbs and spices (Martina Franca).


Keep the cold cuts refrigerated at all times. They should be stored at a temperature between 1.6°C to 4.4°C. Store the cold cuts in an airtight container or sealed plastic bag. This will help to keep the cold cuts fresh and prevent them from drying out. If you have opened a package of cold cuts, transfer the remaining slices to a new container or bag. This will help to prevent contamination and keep the cold cuts fresh. Be sure to label the container or bag with the date that the cold cuts were opened or sliced. This will help you to keep track of how long they have been stored. It is recommended to consume sliced cold cuts within 3-5 days of opening or slicing, so be sure to use them up before they spoil.


150g, sliced, vacuum packed.


The capocollo of Martina Franca is a traditional sausage highly appreciated not only in Apulia but throughout Italy and also internationally. In ancient times, pigs reared in Salento, in the Taranto area and more generally in Apulia, were brought to be processed in Martina Franca. The Martinese workforce, combined with the exceptionally cool, windy and dry climate, represented a perfect combination for the processing of sausages. The Capocollo of Martina Franca is the quintessence of the skill of the Martina butchers and embodies all the unmistakable aroma of the oak woods and the sparkling air of the Itria Valley.

Capocollo of Martina Franca is a fabulous sausage made from the muscle band of the pig placed - as the name suggests - between the head and the vertebral area.

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