Maybe you've never heard of it or tasted it? This particular sausage is produced in Puglia. The craftsmanship of the entire manufacturing process allows you to discover the unique scents of this dried meat. Capocollo is produced in a noble piece of pork: the bundle of cervical muscles (between the neck and the spine), worked in its entirety, weighing between 2.5 and 4 kg. The meat is massaged with almond shells, smoked local wood, salt and grated “fragno”, a particular oak tree found only in Murge (Puglia). Then mixed with spices and Mediterranean herbs and then dried. After brining, capocollo is marinated for a few hours in cooked wine, which gives it a sweet and spicy note.