Capocollo di Calabria DOP
Calabrian capocollo
The cured neck muscle of the Calabrian pork tradition, made alongside Pancetta, Salsiccia and Soppressata di Calabria under the same rules on raising and working the pigs.
Designation
- Certification
- DOP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 1998 (Reg. CE n. 134 del 20.01.98)
Where it is made
The traditional production zone within the region of Calabria.
How it is made
Pigs must be raised in Calabria, and every stage of preparation and working must take place there. Meat from boars and sows is excluded, and the pigs' genetics must meet the requirements set out in the disciplinare.