Calabrian cured meats date back to the period of the Greek colonies. The first written reference belongs to the seventeenth century and it describes the methods used for treating pork. More recent evidence of the production of sausages in Calabria is contained in a census carried out in the times of Joachim Murat which noted the use of spices and extracts from local plants to add extra flavour to meats.
Calabrian cured meat comes from locally-raised hogs. During treatment, natural flavours such as cumin, black pepper, red pepper and chilli peppers are added to the meat which is then aged.
Depending on the type of product, the ageing process may last from a minimum of thirty to a maximum of one hundred days. The shapes of the products also vary.
Capocollo, Pancetta, Salsiccia and Soppressata are produced in an environment created by a climate typical of the Italian Mediterranean.
All phases of production, preparation and treatment of the meats may be carried out anywhere within the region of Calabria.
COZAC - Cooperativa Zootecnica Agricola Cosentina
Via Piano Lago
87050 Mangone (CS)
phone: (+39) 0984/969079
fax: (+39) 0984/969543
Text Courtesy of the Italian Trade Commission