Capocollo di Calabria DOP is a cured meat made from the upper part of the pork loin, processed with salt, black pepper, and sweet or spicy chili pepper. It is aged in natural conditions for at least 100 days.
When sliced, it displays a beautiful marbling of fat and lean meat, with a vivid red color. The flavor is intense yet balanced, with the distinctive spicy note of Calabrese chili pepper that makes it unmistakable.
It is one of the most representative cured meats of Calabria, perfect on a charcuterie board with homemade bread, olives, and a glass of Ciro rosso.
mapWhere it is produced
storeCertified Producers
Salumificio Ferraro
location_onMammola
Suini calabresi allevati all'aperto