Giuseppe and Gianluca Cervellera, father and son, produce typical charcuterie from Valle d?Itria, the triangle of Puglia between Bari, Brindisi and Taranto. In their workshop, annexed to the family butcher shop, they process pork preferably from free-range pigs reared in Puglia?s lower Murgia district. Their flagship product is Martina Franca capocollo, a Slow Food Presidium soaked in mulled wine, smoked with typical Martina Franca fragno oak, and seasoned in a trullo for 90?180 days.
