Soppressata di Calabria PDO

Soppressata di Calabria PDO is a sausage product, obtained from the processing of the finest cuts of pork.

The breeds of pig most used for the Soppressata di Calabria 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 Calabria Region.

The cuts derive from the most noble parts of the pig: the lean part is obtained from the shoulder, the thigh, and the tenderloin, while the fat derives from the lard. The seasoning must be carried out in its natural state in a special environment for no less than 45 days.

Soppressata di Calabria PDO has a slightly flattened cylindrical shape. Soppressata di Calabria PDO is kept in cool, dry rooms, hanging from the ceiling, where it is kept for about 12 months.