Pancetta of Calabria becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 January 1998.
Being a product PDO certification requires that the entire production process must be carried out in the region of Calabria.
Pancetta of Calabria PDO is derived from sottocostato bottom of pigs, cut into rectangles, undergoes salting for a period ranging from four to eleven days.
Subsequently it is washed and soaked with vinegar. Sometimes the outside is covered with chili powder.
The seasoning, in rooms with controlled temperature and humidity, is at least thirty days.