Calabrian Capocollo DOP is a salted and aged cured meat product, made from the upper loin of pigs belonging to traditional large-sized breeds such as the Calabrese, Large White, and Italian Landrace, all raised in Calabria.
The production area of Calabrian Capocollo DOP covers the entire Calabria region. The pigs used for production must be born in the regions of Calabria, Basilicata, Sicily, Puglia, and Campania, and raised in Calabria until they are no more than four months old. They are then slaughtered and processed in Calabria.
Production Method
Once the meat cuts weighing 3.5-5.5 kg are selected and deboned, they undergo salting (either dry or brined) using ground table salt. This process lasts from 4 to 10 days and is followed by washing with water, massaging with wine vinegar, and pressing with a wine press, adding black peppercorns. The product is then wrapped in pig intestines and traditionally tied by hand with natural twine, with holes punctured in the casing; during this stage, the use of characteristic sticks is allowed. The capocollo is then hung to drain in well-ventilated rooms where relative humidity and temperature are controlled. The aging process must last at least 100 days from the moment of salting, and this phase also takes place in environments with controlled temperature and humidity (14-16°C).
Appearance and Flavor
Calabrian Capocollo DOP has a cylindrical shape. On the outside, it is pink or red, more or less intense, due to the black pepper or chili. When cut, it is a vibrant pink color with streaks of fat typical of the pig’s loin. The flavor is delicate and refines with aging, and the aroma is characteristic with a well-balanced intensity.
History
The origins of cured meat production in Calabria most likely date back to the time of Greek colonization of the Ionian coasts. The first documented reference to the processing of pork in Calabria can be found in a 1691 text, Della Calabria illustrata, where Father Giovanni Fiore from Cropani mentions salted meats, including those turned into “lard, sausages, suppressed meats, and similar products.” During the French decade (1806-1815), the Statistica del Regno di Napoli of 1811, known as the Statistica Murattiana, documents the “preference for salted pork, which is processed in both Calabrias.” The third section dedicated to "subsistence and preservation of populations" notes that “pork is the only meat salted in each district.” Over time, Calabria has remained one of the few regions where the tradition of pork processing is still deeply rooted.
Gastronomy
Traditionally, Calabrian Capocollo DOP is hung from the ceiling in cool, dry environments, where it can be stored for up to 12 months. Once sliced, it is kept in the refrigerator and should be consumed within a shorter period. It is typically served in thin slices or small cubes. It is often offered as an appetizer or a snack, paired with traditional locally made, naturally leavened bread baked in a wood-fired oven. Its flavor is enhanced when paired with well-structured red wines.
Distinctive Feature
The selected meat cut for Calabrian Capocollo DOP must have a fat layer of about 3-4 mm thick, which helps maintain its tenderness during the aging process and enhances its organoleptic characteristics.
