Meats and cured meats

Grecanico azze anca capicollo

Grecanico azze anca capicollo: cured leg from Calabria's Greek-speaking Bovesìa

In the Grecanic area of Reggio Calabria, where some elders still speak Calabrian Greek, this capicollo is made from boned leg rather than loin. Cured in sea salt, wrapped in thin veils of fat and seasoned with chilli flakes, wild fennel seed and black pepper, it ages at least six months in catoi, the cellars of rural houses.

• Rosy colour and intense aromas, kept soft by its veils of fat
• Savouriness softened by the sweet leg meat, lifted by wild fennel and chilli
• Slow Food Presidium: semi-free-range pigs, meat worked without additives or preservatives

How to enjoy it. Slice it and take your time with it, to catch the fennel and chilli over the sweetness of the leg.

Production areas

Calabria

Season

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