Capocollo di Calabria Dop
The origins of the Calabrian cold cuts date back to the cultural feasts of the Magna Grecia, while historic documents describe this ham up to the 17th century. In more recent times the production of sausages is witnessed by statistics issued following the census of Giacchino Murat's period in the first years of the 19th century. Among the most eminent estimators of the cold cuts is Giacomo Casanova who narrates of having tasted them during a journey in Calabria, and thought they were the best he had ever tasted.
Consumption
The intense and at the same time delicate taste is exalted when combined with red wines; it is usually served a san hors d'oeuvres with traditional local bread baked in a wood- Burning fire.
Identification
The distinctive marks of Capocollo di Calabria Dop
At this time, the law requires no special marks and/or seals to guarantee the authenticity of the product.
I.D. card
- Type
- Cold cuts
- Description
- The Capocollo di Calabria has a cylindrical form, and is wrapped in a natural film and laced up. The colour is an intense reddish colour, due to the presence of pepper and red grinded pepper. When cut it has a bright red colour with slices of fat typical to the sirloin
- Characteristics
- The taste is delicate and becomes even more on maturation, the aroma is characteristic and intense
- Area of production
- For the production of Capocollo typical pork of the Calabria, Basilicata, Sicilia, Puglia and Campania regions are chosen, which are four months old. All phases have to take place on Calabria territory
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1134/98 issued on GUCE L15/98 21st January 1998
