Cured Meats Delicatessen Food lovers tour

food & wine lovers tour sausage factory tour salami cured meats butcher tasting x

125 Cervellera Country

Visit a traditional cold cuts & sausages factory

Tour in the woods to see the pigs breeded in the wild

Lunch at the barbecue in the woods

Live a day in wildest Apulia as an artisan of taste, farmer and artisan butcher and have lunch at the barbecue in the woods.

Experiencing food and wine luxury can sometimes mean touching the life and know-how of passionate artisans first hand.

Your private guide and a family of pig breeders (in the wild) and delicatessens producers will welcome you and explain the secrets of their products.

Then hiking or mountain bike route to visit the woods where the pigs live free and lunch break at the “Corte dei Fragni” estate, in the heart of the countryside, accompanied by Primitivo wine.


A Slow Food Presidium for over 10 years the “Capocollo di Martina Franca”, known and appreciated since the eighteenth century throughout the Kingdom of Naples, is the most representative cured meat of the ancient “norcina martinese “ art.

Delicate & vinous, seasoned in our Trulli (UNESCO World Heritage) it features a soft red color with light veins of fat and spicy hints.


Strada Tre Piantelle Zona F n°19/A 74015 Martina Franca (TA)


Duration on-site (hours. ±1): 4



  • On the highest hill of the southern Murge, where the woods cover a large part of the territory, paying close attention to genetics and nutrition control, we breed and fatten our pigs free to roam in the woods, with the undergrowth plants and acorns that abound during summer and autumn.
  • Here, where flavors and aromas are as ancient as the majestic and centuries-old oaks of “Fragno”, our hand-made cured meats are smoked with oak bark and made ready to be tasted in all their flavor and unequaled delicacy after a patient seasoning.

Our Capocollo di Martina Franca is handcrafted in 7 stages.

  • The cut: from our pigs raised in the wild in our woods we select the upper portion of the neck and part of the shoulder.
  • Salting: Capocollo is salted by hand in a mixture of salt, pepper and natural flavors for 10 days.
  • The marinade: subsequently the Capocollo is soaked in cooked wine for about 12 hours, to flavor the meat.
  • Stuffing: it is then manually stuffed by the master salami makers into pork casings and tied in a tight cloth.

This last step is important to allow the right seasoning of the Capocollo.

  • Drying: the next stage is drying in cool, well-ventilated places for about 10 days.
  • Smoking: thyme and fragno bark, an oak tree found only in the Bosco Pianelle di Martina Franca, give Capocollo di Martina Franca that unique and intense flavour.
  • Maturation: the Capocollo rests for 150 days in dry and ventilated places where the particular climate gives the product a unique and unmistakable flavour.

The Cervelleras, father & sons

The Cervellera cured meats factory, within the immense “Valle d’Itria” valley, welcomes all the fans of the “Capocollo di Martina Franca” and all those who want to know the secrets of the production process and to enjoy the countryside environment of “Corte Dei Fragni” estate.

We are a distinguished firm among the great Italian food companies, that has been producing artisan cured meats for over 40 years: rolled “pancetta”, “guanciale”, “soppressata”, salami, lard, larded loin and primarily the “Capocollo di Martina Franca”.

Join our family of breeders-cured meat producers

  • Meeting with your private guide
  • Reception by your private Tutor with welcome aperitif-coffee
  • Visit to the salami factory: you can watch all the stages of processing different types of salami, starting from the meats of our farms
  • Tale of the production of Capocollo di Martina Franca.
  • Tasting of cured meats with a glass of Primitivo wine, a mini-course on “judging” cured meats, usually reserved for professionals.

Trip to the woods where our pigs graze and lunch at the grill in the countryside (sample, it could vary seasonally)

  • Hiking or mountain bike route.
  • An introduction to the fauna and flora of “Corte dei Fragni”.
  • Lunch break at the “Corte dei Fragni” estate, in the heart of the countryside.
  • Appetizers: cured meats and cheeses.
  • Typical “Martinese” barbecue.
  • Drinks.
  • After lunch chill out within the estate.


  • FULL DAY SIGHTSEEING IN LUXURY CAR, LIMO, VAN OR HELICOPTER with English speaking professional driver/pilot. Departure from any main location, example Rome, Civitavecchia, Livorno, La Spezia, Milan, Florence, Bologna, Venice etc.
  • PRO Photographer/videomaker
  • Mr. Marco Tenerini as your “emotional storytelling guide” for the whole day.


From 360

Rates per person:

ADULT (≥18 yo):
Pax 2: € 1090
Pax 3: € 740
Pax 4: € 610
Pax 5: € 540
Pax 6: € 430
Pax 7: € 390
Pax 8: € 360
MINOR ( yo): NA
INFANT ( yo): NA

Prices for experience only; ask for transfers prices.
Just tell us how many people and your starting location.


  • Giuseppe Cervellera, father, and his 2 sons, Gianluca and Andrea
  • The pigs that graze free in the woods of our estate
  • The grill in the middle of the Apulian countryside


  • Capocollo di Martina Franca
  • Bombette di Martina Franca


  • Meeting with your private guide
  • Reception by your private Tutor with welcome aperitif-coffee
  • Visit to the salami factory
  • Storytelling about the production of Capocollo di Martina Franca
  • Guided tasting of cured meats
  • Mini-course on “judging” cured meats
  • Trip to the woods where our pigs graze
  • Hiking or mountain bike route
  • Introduction to the fauna and flora
  • Lunch break at the “Corte dei Fragni” estate, in the heart of the countryside (“Martinese” barbecue)
  • After lunch chill out within the estate.
  • Goodbye


  • Giuseppe Cervellera, father, and his 2 sons, Gianluca and Andrea
  • The pigs that graze free in the woods of our estate
  • The grill in the middle of the Apulian countryside


  • Capocollo di Martina Franca
  • Bombette di Martina Franca


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