Capocollo di Calabria PDO

Capocollo di Calabria PDO (Calabrian Pork Neck) is a charcuterie product obtained from the processing of the upper part of the pork loin.

The breeds of pig most used for Capocollo di Calabria are the "Large White", the "Landrace Italiano", the "Apulo-Calabrese" and the "Duroc". The meat used to produce bacon must come from pigs raised in Calabria and whose preparation and processing phases take place in the Calabrian territory.

There is no specific production area for the PDO product, as its processing and production falls within the entire territory of the Calabria region.

The weight of the Capocollo must be between 3.5 and 5.5 kilograms. The processing of the meat begins with the salting process (dry or in brine) which lasts from 4 to 10 days, then follows the washing with water and wine vinegar to finally arrive at the press with the addition of black pepper. The seasoning must last for at least 100 days from the day of salting.

Capocollo di Calabria PDO is traditionally kept hanging from the ceiling in cool, dry rooms, where it can be kept for up to 12 months. Once cut, it can be kept in the refrigerator, where it can be left for a shorter period.