The secret behind the marbling of Italy's prized pork neck
In short: Discover how regional geography and specific oak trees transform simple pork neck into capocollo. This video explores the traditional curing methods used in the Itria Valley to create one of Italy's most distinct cured meats.
Capocollo, also known as coppa or gabagool, is a tender Italian delicacy distinguished by its vivid red color and heavy marbling. Unlike standard ham, it is specifically sourced from the pork neck, where the fat content provides a softer texture.
The production of Capocollo from Martina Franca is deeply tied to the Itria Valley's fertile farmland. A key element in its flavor profile is the fragno, a unique oak tree that imparts forest aromas into the meat during the curing process. The video features Salumi Cervellera, a family-run business dedicated to these traditional techniques.
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Sources
- Summary by Intellect · source: How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider
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