The origins of cold cuts in Calabria date back to the period of Greek colonization of the Ionic coasts and the cultural memorable events of the Magna Graecia. Historic documentations describe the processes used on pork meat since the 17th century. In this period the first written reference is collocated in a work called 'Della Calabria Ilustrata', where we can find a detailed description of the techniques used on pork meat. In more recent times the use of sausages in Calabria is documented in the statistics issued following census carried out in the period of Gioacchino Murat (around the first years of the 18th century). Here we find proof of the use of spices and aromas from local vegetation which give render the meat more tasty. Among the illustrious witnesses of the Calabria cold cuts is Giacomo Casanova. In his memoirs he narrates of how once, during one of his journeys to this region, he dined with the Bishop Francescantonio Cavalcanti, and on this occasion tastes the cold cuts, and stated they were the best he had ever eaten.
The pancetta di Calabria is much used is a large number of Italian recipes, especially with slightly-fried onions. It can also be served raw, or slightly warmed, in thin or thick slices, together with bread and baked in a wood-burning oven, typical to the local traditions.
At this time, the law requires no special marks and/or seals to guarantee the authenticity of the product.