Pancetta di Calabria PDO

Pancetta di Calabria PDO (Calabrian bacon) is a delicatessen product obtained from the processing of pork undercut.

The breeds of pig most used for Pancetta di Calabria are large breeds (weighing no less than 140 kg) and are the "Large White", the "Landrace" 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 bacon with rind is cut into a rectangular shape and must have a thickness between 3 and 5 cm. This is followed by the salting process - from 4 to 14 days - after which the meat is washed with water and soaked in wine vinegar. The last step is a maturation period of at least thirty days, in rooms with relative humidity and controlled temperatures. The surface part can be covered with chili powder.

For an ideal preservation, the Pancetta di Calabria PDO must be kept in a cool and dry place. This cured meat can be eaten raw in thin slices, or cooked.