Meats and cured meats

Capocollo di Calabria (cured pork neck)

Capocollo di Calabria PDO: peppered cured loin, aged at least one hundred days

Cut from the upper loin of large-breed pigs raised on Calabrian farms and processed in Calabria. After salting, the meat is washed, rubbed with wine vinegar, pressed with whole black peppercorns, cased and tied by hand with string.

• Cylindrical, pink to red outside depending on black pepper or chilli seasoning
• Bright pink when cut, marbled with the fat of the loin
• A delicate flavour that deepens with age, kept tender by a thin layer of fat

How to enjoy it. Slice it thin or cut it into chunks, with naturally leavened wood-fired bread and a structured red. Hang it whole somewhere cool and dry; once cut, keep it in the fridge.

Production areas

Calabria

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