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Capocollo di Calabria

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description Capocollo di Calabria Overview

Capocollo di Calabria is a dry-cured pork charcuterie product made from the neck muscle of the pig and protected under EU PDO designation. It is produced in Calabria, Italy, and seasoned with salt and Calabrian chili pepper. The product is aged for a minimum period defined by its PDO specification.

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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