{"id":8796,"date":"2026-05-26T09:33:36","date_gmt":"2026-05-26T09:33:36","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=8796"},"modified":"2026-05-26T09:33:41","modified_gmt":"2026-05-26T09:33:41","slug":"capocollo-di-martina-franca-charcuterie-dexception-fumage-traditionnel-vincotto","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=8796","title":{"rendered":"Capocollo di Martina Franca \u2013 Charcuterie d\u2019Exception | Fumage Traditionnel & Vincotto"},"content":{"rendered":"\n

Capocollo di Martina Franca \u2013 Le Joyau des Pouilles<\/strong>. Issu des porcs les plus pr\u00e9cieux de la Murgia, ce Capocollo est un monument de la gastronomie italienne, souvent surnomm\u00e9 le \u00ab Pata Negra italien \u00bb<\/strong>. Produit Sentinelle Slow Food, il doit son parfum unique \u00e0 une double signature : une marinade au Vincotto<\/strong> (vin cuit) et un fumage artisanal<\/strong> \u00e0 l\u2019\u00e9corce de ch\u00eane de Macchia et aux coques d\u2019amandes.<\/p>\n\n

D\u00e9couvrez nos Capocollo artisanaux :<\/p>\n\n

\nCapocollo di Martina Franca \u2013 Tranche Artisanale 500 g<\/a>
\nCapocollo di Martina Franca \u2013 Pi\u00e8ce 1 kg \u00ab Santoro \u00bb<\/a>\n<\/p>\n\n

Produit \u00e0 Cisternino par la prestigieuse maison Santoro<\/strong>, ce Capocollo suit un rite ancestral : massage au sel, marinade lente au Vincotto, fumage naturel \u00e0 l\u2019\u00e9corce de ch\u00eane et d\u2019amandier, puis affinage de 120 jours<\/strong> dans les caves fra\u00eeches de la Vall\u00e9e d\u2019Itria. Le gras noble fond en bouche, la viande d\u00e9veloppe des notes de noisette, de sous-bois et de fruits secs.<\/p>\n\n

Les secrets du Capocollo Santoro<\/h3>\n
    \n
  • Fumage unique<\/strong> : \u00e9corce de ch\u00eane + coques d\u2019amandes.<\/li>\n
  • Marinade traditionnelle<\/strong> : Vincotto, douceur et profondeur.<\/li>\n
  • Origine d\u2019excellence<\/strong> : Tarente & Brindisi.<\/li>\n
  • Affinage long<\/strong> : 120 jours en caves ventil\u00e9es.<\/li>\n
  • Fabrication artisanale<\/strong> : maison Santoro, \u00e9lite pugliese.<\/li>\n<\/ul>\n\n

    Comment le d\u00e9guster (version \u00e9t\u00e9 \u2013 Mezzogiorno)<\/h3>\n
      \n
    • Pain<\/strong> : Pane di Altamura, Puccia Salentina, cro\u00fbtons \u00e0 l\u2019ail.<\/li>\n
    • Vin<\/strong> : Primitivo di Manduria, Cir\u00f2 DOC, Vermentino ou ros\u00e9 sec.<\/li>\n
    • L\u00e9gumes<\/strong> : tomates s\u00e9ch\u00e9es, artichauts confits, l\u00e9gumes grill\u00e9s, roquette.<\/li>\n
    • P\u00e2tes & f\u00e9culents<\/strong> : orecchiette, risotto aux c\u00e8pes, salades de p\u00e2tes estivales.<\/li>\n<\/ul>\n\n

      Un must-have<\/strong> de la charcuterie italienne, symbole absolu du savoir-faire pugliese et de l\u2019art du fumage traditionnel.<\/p>\n\n\n\n\n

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      (Capocollo di Martina Franca : charcuterie d\u2019exception, marin\u00e9e au Vincotto et fum\u00e9e \u00e0 l\u2019\u00e9corce de ch\u00eane et d\u2019amandier. Une pi\u00e8ce artisanale Santoro, douce, parfum\u00e9e et incontournable des Pouilles.<\/p>\n","protected":false},"author":1,"featured_media":8800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Le Capocollo di Martina Franca : marinade au Vincotto, fumage \u00e0 l\u2019\u00e9corce de ch\u00eane et affinage de 120 jours. Une charcuterie Santoro d\u2019exception, douce, parfum\u00e9e et incontournable des Pouilles. #capocollo #pouilles #santoro #charcuterieitalienne #slowfood #mezzogiorno","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6756,6905],"tags":[7021,7024,6799,7025,6935,6765,2284,7019,7020,7022,7023],"class_list":["post-8796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-calabraise","category-cuisine-des-pouilles","tag-capocollo-fume","tag-capocollo-martina-franca","tag-charcuterie-calabraise","tag-charcuterie-italienne-artisanale","tag-charcuterie-pouilles","tag-cuisine-calabraise","tag-esprit-mezzogiorno","tag-pata-negra-italien","tag-santoro-salumi","tag-slow-food","tag-vincotto"],"blocksy_meta":[],"yoast_head":"\nCapocollo di Martina Franca \u2013 Charcuterie d\u2019Exception | Fumage Traditionnel & Vincotto - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=8796\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Capocollo di Martina Franca \u2013 Charcuterie d\u2019Exception | Fumage Traditionnel & Vincotto - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"(Capocollo di Martina Franca : charcuterie d\u2019exception, marin\u00e9e au Vincotto et fum\u00e9e \u00e0 l\u2019\u00e9corce de ch\u00eane et d\u2019amandier. 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