Being born in the right place is lucky. But it is the commitment and care, respect for the product and the territory that make the difference. Salumificio Santoro is a company that produces traditional cured meats in the heart of the Itria Valley, in the center of Puglia, in the beautiful Cisternino. This area has always been devoted, by tradition and ideal climate, to the production of high quality cured meats. It is the area where the trulli stand but it is also the one where the fragno woods are preserved: an oak present only in this area of ​​the region, whose acorns have been food for free-range pigs for centuries. Here the flavor of the cured meats in the maturing phase takes shape thanks to the air, which blows from the Adriatic or the Ionian according to the winds.
Our philosophy has always been based on two principles: Tradition and Simplicity, fundamental characteristics thanks to which for over twenty years we have been producing unique cured meats capable of satisfying and satisfying different needs. The company is one of the producers who gave birth to the Capocollo di Martina Franca Association, which protects this characteristic salami of the gastronomic culture of the area. Capocollo di Martina Franca is the best known and most appreciated local product, the undisputed king of the Apulian butchery, to which is added the production of other cured meats, all linked to local traditions and processed exclusively by hand.
All cured meats have characteristics in common that distinguish and differentiate them: in addition to the quality of the raw material, understood as wholesomeness, genuineness and naturalness, there are two characteristics that bind these products inextricably to the land in which they are born, that is the flavoring with “Cooked wine” from grapes of the Verdeca vine typical of the area and smoking with the bark of “Fragno”, a type of oak (Quercus Trojana Weeb) that is present almost exclusively in the Itria Valley.