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How Traditional Capocollo is Made by Hand in Italy | Claudia Romeo
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How Traditional Capocollo is Made by Hand in Italy | Claudia Romeo

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Many Italian regions make their own version of capocollo, known by names like coppa or capicola. But few are as distinctive as Capocollo di Martina Franca from Puglia, Italy. Here, the meat is marinated in vin cotto, or grape must, for over 24 hours, adding fruitiness and a touch of tang. I visited Francesco at Salumi Martina Franca, one of the only two farmers who makes capocollo in Puglia using a rare breed of pigs, the black Apulian pigs, known for its complex flavors.

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I’m Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!

How Traditional Capocollo is Made by Hand in Italy | Claudia Romeo
#italianfood #capocollo #italy

00:00 Intro
01:28 Seasoning with spices
02:02 Curing with preservatives vs without
03:43 Marinating the capocollo in vin cotto
04:05 Wrapping the capocollo in a natural casing and protective sock
05:28 The curing rooms
06:30 Smoking with a special local oak
07:48 The curing cellars
09:52 Tasting

Copyright Notice
All footage, interviews, and original content in this video are protected by copyright and may not be reproduced, redistributed, or used in any form without prior written permission. Unauthorized use, including but not limited to reuploads, edits, or incorporation into other works, may result in legal action. This channel is dedicated to self-funded independent journalism.
For licensing inquiries, please contact: claudia.claudia.romeo@gmail.com

43 Comments

  3. @matthewharper9615

    Claudia, dimmi una cosa. Francesco è salumiere o poeta???? Forse questa dichotomia è troppo riduttiva e la verità è che Francesco è il poeta dei salumi. Potrei stare per ore ed ore ad ascolarlo elogiare i salumi che produce. "Razza autoctona" "persistenza del sapore" BELLO! TROPPO BELLO! Complimenti a Francesco e anche a te!

  6. @smokinjoe45

    I love all your videos but I especially love the ones covering the Puglia region since this is where my family is from. Specifically, the town of San Giovanni Rotondo. When I'm lucky enough to get olive oil from the region through a relative, I am blown away by the flavour!! I had my first panzerotto in San Giovanni. The cuisine is Cucina Povere primarily so because of that, they have learned to extract all the flavours from the ingredients they have. Having the best olive oil doesn't hurt too. They're also known for lots of variety in foraged plants like types of greens I only know the dialect words for and things like wild onions called Lampascione which we'd pickle or bake in the oven with mortadella my mother would call a Raianatta we'd eat with great hunks of Pugliese bread. Delicious!! You should go! It's also where the saint Padre Pio is from so there is a really cool church there on a hilltop in his memory.

  11. @TheEaglesvisions

    Amazing Claudia! Such interesting subjects even better to experience
    With you on tour ! Be exceptionally blessed as always claudia ! Thanks for sharing and teaching us ❤

  14. @jan-toreegge9252

    Interesting to see they have a black pig breed in Puglia. Plus I love to hear the musings on those little details about the production and the people who do the work.

  17. @sonodiventataunalbero5576

    Francesco rightly proud of his great products 😊 those rooms must smell heavenly 😍 and I can't imagine the taste of those salumi. Great video, as usual 👌 ty Claudia

  19. @Reawer

    come on Claudia it's always the pigs, what about chickens or cows?
    You are in love with those black pigs xD

  23. @CadyCadwell

    love the new episode so yummy.

    looking forward to farm and rustic cooking, i love it when you went to rural areas.

  26. @danielesilvaggi

    Thank you for your videos they are very informative. If the meat starts to get a green mold on it do you leave it on or do you brush it off or what do they do?

  27. @PozzaPizz

    I haven't been back home in Puglia in 7 years and these videos fill me with overwhelming nostalgia. Grazie Claudia!

  31. @BlueButtonFly

    Not once did you scream the words "GABABGOOL" at the camera. Not once! I get its not Italian but how do you resist?

  38. @RolloTonéBrownTown

    Nice to show the pigs frolicking about. There is a stereotype that the swine is a dirty animal but this is not really true. They are often kept in bad conditions in industrialised areas but the same can be said of hens and cattle! It's very cruel so I appreciate these pigs have at least a taste of the nature life before they are turned to this "gabahgol."
    If you do not recognise this strange spelling, it's actually a reference from the popular "Sopranos" TV series from a few decades ago

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