Parco Nazionale della Sila

Capocollo of Calabria PDO, another cause of pride for Calabria, is prepared using the meat obtained from the upper section of the pig loin, deboned and then dry salted or brined, with ground salt. This meat cut must have a stratum of fat of about three, four millimeters to maintain it tender during the maturation process and improve its organoleptic features. After the salting process, lasting from four to eight days, the meat is washed with water and vinegar, is pressed, and black pepper grains are added. Wrapped up in pig parietal pleura with natural string, it matures for no less than one hundred days from the salting date.