Dry-cured pork shoulder loin, is known for its beautiful marbling and mild flavor. it's seasoned with black pepper, red pepper flake, and dry red wine, stuffed in a natural casing and aged for 8 to 12 weeks. Our preparations are rooted in the traditional style of capocollo di Martina Franca in Puglia.

Sold as a whole piece, averaging about 3 lbs.