description Capocollo di Calabria Overview
insights Why this score
Capocollo di Calabria ranks #35 of 178 in the Cured Meat ranking, behind Soppressata di Calabria, ahead of Lomo Embuchado.
PDO Calabrian capocollo is distinctive, well-regarded, and flavorful, with strong regional esteem but moderate global reach.
help Capocollo di Calabria FAQ
What part of the pig is used to make Capocollo di Calabria?
Capocollo di Calabria is made from the muscle that runs from the neck to the fourth or fifth rib of the pork shoulder. This specific cut is cured, rolled, and tied tightly before the aging process begins.
What gives Capocollo di Calabria its distinct flavor?
The meat is uniquely characterized by the liberal use of Calabrian chili peppers, which provide a fiery kick. It is massaged with sea salt and vinegar, giving it a bright, spicy, and highly aromatic profile.
How long is Capocollo di Calabria aged?
By law, the meat must be dry-cured and aged for a minimum of 100 days. This Protected Designation of Origin (PDO) product ensures that traditional Calabrian drying methods are strictly adhered to.
How should Capocollo di Calabria be served?
It is best enjoyed sliced very thinly as part of an antipasto platter alongside cheeses and olives. The spiciness of the Calabrian chili pairs exceptionally well with a rustic slice of Italian bread and a glass of robust red wine.
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