Salsiccia di Calabria PDO

Salsiccia di Calabria PDO (Calabrian sausage) is a sausage product, obtained from the processing of fresh pork meat.

The breeds of pig most used for Calabrian sausage are the "Large White", the "Landrace Italiano", the "Apulo-Calabrese" and the "Duroc". The meat used to produce the product 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.

Salsiccia di Calabria PDO is obtained from a mixture of pork shoulder and under-rib meat to which lard is added. There are two variations: one sweet and one spicy. The seasoning must be carried out in its natural state in a special environment for no less than 30 days.

The sausage has a cylindrical shape, woven into the characteristic chain shape or tied in the "U" shape. Salsiccia di Calabria PDO is kept in cool, dry rooms, hanging from the ceiling, where it is kept for about 12 months.