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# 69 • OCTOBER 5 , 2015
processing plants that ensure the high quality of
their products by keeping
the time-honoured production methods alive.
The product
The DOP Salumi from Calabria are obtained by processing meat from pigs
raised and slaughtered in
Calabria. The feed for the
pigs must predominantly
consist of barley, field beans, corn, acorns and chickpeas. In order to have
more compact meat, it is
forbidden to feed them
broth or use by-products
from milk processing.
in brine, with ground table
salt. This cut of meat must
have a three or four millimetre layer of fat to keep
it soft during the seasoning stage and to improve
its organoleptic characteristics. The salting, which
lasts from four to ten days,
is followed by washing
with water and wine vinegar, then pressing and the
Capocollo di Calabria addition of black pepperDOP is prepared exclusi- corns.
vely in the Calabria region
using meats from the up- The Capocollo di Calaper part of the pork loin, bria DOP is subsequentwhich is deboned and ly wrapped up in a pig’s
then dry-salted or placed parietal diaphragm and
The term “Salumi di Calabria”
encompasses
four products: Capocollo
di Calabria (cured pork
neck), Pancetta di Calabria
(cured pork belly), Soppressata di Calabria (coarse-ground cured pork
sausage) and Salciccia di
Calabria (raw sausage).
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tied in the direction it was
wrapped in using natural
twine and then left to season for not less than one
hundred days from the
date on which it was salted. It has a pinkish or red
appearance that can be
more or less intense depending on the amount of
red chilli added.
Pancetta di Calabria DOP
is made by processing
the lower part of the pork
belly. The fresh pancetta bacon with rind, which
weights between 3 and
6 kilos, must be cut into