CAPOCOLLO DI CALABRIA PDO EN

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Capocollo Calabria joined 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.
Capocollo Calabria PDO, jewel of the region, is prepared from the meat of the loin upper pig, boned and dry salted, pickled or with simple table salt. The fat layer must be at least three or four millimeters in order to retain the softness during the stages of maturation.
The salting takes about ten days, then follows the washing with vinegar and water, the pressing and the addition of peppercorns.
The aging lasts approximately one hundred days, wrapped in a diaphragm wall pig and tied with twine.

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