Parco Nazionale del Pollino: Products

Products: Cold Cuts

The Tastes of the Park

The territory of Pollino National Park is characterized by a harsh and varied nature including mountains, woodlands, and streams, and by a unique flora and fauna.
The characteristic local products represent without a doubt another particular feature of this territory and, therefore, a further experience for visitors, offering them the opportunity to share the man-nature harmonious balance perfectly represented by the local products of Pollino.

Rotonda Red Aubergine

Found 8 results (Sort order: Category > Product)

Bacon

Production features: Bacon is obtained from the front section of the chest. Territory: Pollino National Park Shape: cylindrical or squeezed Size/Weight: 1.200-5.00 kilos Consistency: compact, with a lean section and a fat section Production period:...

Category: Cold Cuts

Capocollo

Production features: It is obtained from the pork neck, which represents the exclusive cut to prepare such product. In the past, for the maturation stage, the meat was wrapped up with some string. The piece of meat is kept under salt for a period going...

Category: Cold Cuts

Cured Sausage

Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork shoulder) cleaned from nerves and fat. Wild fennel and Senise sweet pepper are added to the mixture. Then the mixture is made into sausages and matures from...

Category: Cold Cuts

Fresh Sausage

Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork shoulder) cleaned from nerves and fat. Wild fennel and Senise sweet pepper are added to the mixture, which is then bagged into natural pork bowels. Territory:...

Category: Cold Cuts

Ham

Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) for 20 days, then it is washed and cured again (with table salt) for other 20 days. Territory: Pollino National Park Shape: characteristic Size/Weight:...

Category: Cold Cuts

Lard from the Pig's Cheek (Guanciale)

Production features: The pig's cheek is first of all isolated, and then squared off. It is left standing for 24 hours at a low temperature, and then it is sprinkled with salt, wine, and aromas. Territory: Pollino National Park Shape: irregularly...

Category: Cold Cuts

Settembrino

History: Settembrino is a product linked to the tradition of Latronico (PZ), where it was mainly eaten in September. According to the tradition, farmers used to preserve this sausage to eat it in September during the sowing. It is a unique and characteristic...

Category: Cold Cuts

Soppressata

Production features: It is produced using the finest cuts and adding salt, black and white pepper. Once it reaches the exact consistency, the mixture is bagged into pork natural bowels. Territory: Pollino National Park Shape: characteristic Size/Weight:...

Category: Cold Cuts

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Traditional Agri-Foodstuffs