Parco Nazionale della Sila

The Pork Underbelly of Calabria PDO is obtained from the pork underbelly which, cut in a rectangular shape, undergoes a salting process lasting from 4 to 11 days. Afterwards, it is washed and dampened with vinegar. Sometimes, the external part is covered with chili pepper powder. The maturation process, taking place in premises with a controlled humidity and temperature, lasts at least thirty days.