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Meat from Italy
Capocollo di Calabria is a dry-cured whole cut, the boned upper part of the pork loin, from pigs reared and slaughtered in Calabria. It is cured in salt or brine for up to 14 days, wrapped in natural casing, tied and matured for at least 100 days. It is a whole-muscle cure, not made from minced meat.
| Upper pork loin (capocollo), boned3.5–5.5 kg fresh weight | From heavy Italian-type pigs reared in Calabria; batches average at least 140 kg at slaughter[eu-capocollo-2015] |
| Salt or brine | [eu-capocollo-2015] |
| Black pepper, red chilli pepper or sweet pepper (Capsicum) | The amount of pepper sets the pink to red colour of the outside[eu-capocollo-2015] |
| Natural casing | Tied with twine or traditional wooden twigs[eu-capocollo-2015] |
| Starter | No microbial starter is added to the Calabrian cured meats studied, capocollo among them (Romeo et al. 2014). |
Total time across the recorded steps: 3.7 months
What changes: The upper part of the pork loin is boned and trimmed
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Capocollo di Calabria is a dry-cured whole cut, the boned upper part of the pork loin, from pigs reared and slaughtered in Calabria. It is cured in salt or brine for up to 14 days, wrapped in natural casing, tied and matured for at least 100 days. It is a whole-muscle cure, not made from minced meat. Made in 4 steps over 3.7 months. The longest step, mature, takes at least 3.3 months (European Commission 2015) and runs at 14–18 °C (Romeo F.V 2014).
| Main step | at least 3.3 monthsSet[eu-capocollo-2015] | Mature |
|---|---|---|
| Temperature | 14–18 °CReported[romeo2014] | Mature |
| Acidity | pH 6Measured[romeo2014] | Mature |
Capocollo di Calabria is a whole muscle, not a minced sausage. It is cured for up to 14 days and matured at least 100 days under the 2015 amendment, while the 1997 application gave maturing times of thirty to a hundred days for the Calabrian salumi as a group.
Additives allowed by the specification protect the meat from microbes and unwanted fermentation during the slow maturing. This is still raw pork that is cured, not cooked. Curing and drying alone do not consistently kill Trichinella worms in pork (CDC). CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated deli meat and cold cuts, or to heat them until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Entered in the EU register as a PDO, together with Soppressata, Salsiccia and Pancetta di Calabria, by Commission Regulation (EC) No 134/98 of 20 January 1998, published on 21 January 1998. The application cites the 17th-century work "Della Calabria Illustrata" for early pork processing in the region.
