History and traditions of Calabrian Salumi
Calabria is a seaside region with an important mountain gastronomy and a predilection for fresh and cured sausages, some of which are true national excellencies renowned throughout the world.
The Salumi di Calabria PDO reflect the ancient Calabrian vocation in breeding and meat processing. The production of salumi (cured meats) covers the entire region, which offers a series of typical delicacies for all palates, with suitable variations.
Salumi di Calabria PDO
Calabrian cured meats and cold cuts are varied and reflect the identity of the production centers. Most are usually consumed, eighter as part of mouthwatering Calabrian appetizers (which includes cold cuts and cheeses in combination with fried foods and pickles) or as basic ingredients in traditional recipes (such as typical homemade pasta with fresh sausage and mushrooms).
The Salumi di Calabria PDO (Calabrian finest cured meats) recognized by supply chain regulations are four: the pancetta, the capocollo, the salsiccia and the soppressata, to which are added a series of traditional sausages of undisputed goodness (bucculàru, 'nduja, jelatìna, Black Pork of Calabria, etc.).
The Pancetta di Calabria PDO is the result of processing the pig undercoat. The breeds used are those of large size: Large White, Landrace and Duroc, strictly raised and processed in Calabria. The bacon with rind, covered with chili powder, is cut into a rectangular shape, and responds to the specification regarding the thickness of the cut, salting and seasoning. Succulent to eat raw, thinly sliced, to accompany cheeses, fava beans, and seasonal appetizer platters. The pancetta is also an excellent ingredient when cooked.
The Capocollo di Calabria PDO is made by processing the upper part of the pork loin, including the Apulo-Calabrese breed. The processing involves salting (dry or in brine), washing with water and wine vinegar, press pressing, and the addition of black pepper. The seasoning lasts at least 100 days, then it is stored according to tradition: hung for the ceiling in cool, dry rooms, where it can be preserved for up to a year.
The Salsiccia di Calabria PDO and the Soppressata di Calabria PDO are the queens of the Calabrian table. The first, made from the same pork breeds (shoulder, underbelly, and lard), is produced in sweet or spicy flavors and its characteristic shape is that of a fine-chain or tied-up in a "U"-shape; the second one, is made from fine cuts (shoulder, thigh, and tenderloin). Both can be stored by hanging in cool, dry places.
Tour among the Calabrian salumi
The Salumi di Calabria PDO are produced throughout the regional territory. Tasting them means taking a trip to the Calabrian provinces, with a stop at the production companies, the farmhouses, and the typical artisan stores for custom-made tastings.
