Capocollo dates back to the time of the colonies of the Magna Graecia, when stuffed pork sausages were introduced to Calabria. Still today, pork and pork products are made throughout the region and considered part of the regional culture.
The traditional pig breeds raised in Calabria are large in size like the Calabrese or the Large White and the Landrace. The breeds and crossbreeds are all described in the Italian Genealogical Book. The geography and climate of the area are typical of southern Italy and bring out the best in the product.
CAPOCOLLO DI CALABRIA DOP
Capocollo is made from the top part of the loin from specific pigs that weigh no less than 300 lbs and are at least 8 months old. The meat is deboned and salted with either kitchen salt or place in a brine. The meat should be cut with a layer of fat of at least a tenth of an inch and the cut should weigh between 8 to 12 lbs. The meat is salted for 4 to 10 days and then the Capocollo is rinsed with water, covered with vinegar, massaged and presses. Whole black peppercorns are added and the meat is stuffed in a natural casing and tied.
The meat is then ages in humid areas with temperatures suitable for slow aging and the low-risk of mold development. After about three and a half months the Capocollo will be ready to eat.
Capocollo should last for one year if kept in a cool, dry place. It can be served as an appetizer or snack, accompanied by the traditional bread of Calabria, which brings out the meats full flavor.
In the library
O. CAVALCANTI, Il libro d'oro della cucina e dei vini di Calabria e Basilicata, Milano, Mursia, 1979;
L. ROMANELLI, I salumi d'Italia, Firenze, Nardini, 2002;
INSOR-Istituto nazionale di sociologia rurale, Atlante dei prodotti tipici: i salumi, Roma, Agra – Rai-Eri, ;
O. e A. CAVALCANTI, Sapori odori colori di Calabria, Soveria Mannelli, Rubbettino, ;
Atlante Qualivita 2009, Milano, Edizioni del Gusto, 2008.