History, tradition and territory
In the 17th century, there was the first processing of pigs in Calabria. Nowadays, Capocollo of Calabria PDO is obtained from the processing of pigs born in Calabria or coming from the regions of Basilicata, Sicily, Apulia, and Campania, provided that by the 4th month they are moved to Calabria, and then slaughtered in the same territory. The process must take place in the traditional production area characterized by the South of Italy atmospheric conditions.
Capocollo di Calabria PDO is obtained from the top of loin meats, deboned and traditionally salted or brined.
In cold conditions, the weight of the Capocollo is between 3.5 and 5.5 kg. The salting process lasts from 4 to 10 days; after that, the producers wash it using water and vinegar and then they make “massage” and “pressing” operations. Later on, they add black grain pepper.
Following it is wrapped up using the pork casing tied with natural string. Later, Capocollo hangs to drip into ventilated cellars. Maturation takes place in controlled temperature and humidity cellars, with slow maturation.