Pancetta di Calabria PDO has a rectangular shape. Externally it can be characterised by a red colour, due to the presence of the chili powder. The slices are pinkish in colour, with thin alternating streaks of lean meat and fat. The fragrance is intense and natural and it has good strong flavour. Pancetta di Calabria PDO can be eaten raw, with the classic local salted bread cooked in the local wood-burning oven. Pancetta di Calabria PDO is used as an ingredient in regional recipes as pasta, with fresh broad beans or cooked legumes and polenta.
Among famous estimators of Calabrian deli meats, there was Giacomo Casanova. During his trip to Calabria, he told that he had lunch, with the bishop Francescantonio Cavalcanti. Here he tasted the Calabrian delis, judging the best he had ever eaten. The quality of Calabrian pancetta takes origin from local pigs as result of an ancient popular wisdom.
Protected Designation of Origin (PDO) recognized under Reg. ne EU Reg.to CE n. 134 of 20.01.1998 GUCE L. 15 of 21.01.1998.