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{{#seo:
|title=Capocollo di Calabria (Calabrian sausage)
|titlemode=replace
|keywords=#sausages #pork #sausage #fat #snack #cumin #chilli #appetiser #bread #hams #vegetable
|hashtagrev=12032020
|description=DOP Capocollo di Calabria : Soppressala, Capocollo, Salsiccia, Pancetta are matured sausages, some in pork casings, made from meat from pigs reared in..
}}


[[Image:Capocollo di Calabria.jpg|300px|thumb|right|Capocollo di Calabria]]
'''[[Template:Denominazione d'Origine Protetta|DOP]] Capocollo di Calabria''' : Soppressala, Capocollo, Salsiccia, Pancetta are matured [[sausages]], some in [[pork]] casings, made from [[meat]] from pigs reared in Calabria, with added natural seasoning. Maturing times vary from thirty to a hundred days,
according to the product. Shapes vary according to the product but reflect traditional working methods, some of which
involve processing by hand. Products bearing the geographical designation [[Template:Denominazione d'Origine Protetta|DOP]] "Calabria"
must be produced using [[pork]] from pigs reared in Calabria,
where the [[meat]] must also be prepared and processed.

The origins of Calabrian [[sausages]] almost certainly go
back to the time when the Greeks colonized the Ionian
coastlme and greatly influenced local culture by means of
their settlements in Southern Italy. There is historical evidence of pigmeat being processed as
far back as the seventeenth century. The first written
reference dates from that time and can be found in a work
entitled ''Delia Calabria Illustrata'' which mentions
widespread use of the special method of processing
pigmeat.
Centuries-old traditions have been preserved down the
ages, as a consequence, among other things, of the
spreading popularity of Calabrian gastronomic
specialities.

More recently [[sausage]]-making in Calabria was recorded
in statistics published following the censuses carried out at
the beginning of the nineteenth century under Joachim
Murat.
There is also evidence in those documents of the use of
[[herbs]] and [[spices]] from local plants to enhance the favour
of the [[meat]].
The typical characteristics have been retained and the
special production techniques used in the region make
possible production of high organoleptic quality.

The [[sausages]] of Calabria are produced in different ways,
depending on the type, as indicated in the production
specification, i.e.:

'''Soppressala di Calabria''' consists of a mixture of [[meat]]
[[minced]] medium-fine, taken from [[hams]] and shoulders of
pork, and selected [[fat]] and natural seasonings. It has a
slightly flattened cylindrical shape and is matured for an
average period of time;

'''Capocollo di Calabria''' is taken from the upper loin, which
is boned and dry-salted, with a layer of [[fat]] that permits a
particular type of curing. It is tied in a traditional manner
and is cylindrical in form;

'''Salsiccia di Calabria''' consists of [[meat]] taken from the
shoulder and the lower belly ribs of the pig, with backfat
and natural seasonings, filled in natural [[pork]] casings, and
is hand-twisted into the characteristic chain form. It is
matured in a short to average time;

'''Pancetta di Calabria''' derives from the lower belly of the
pig, including the rind. It is cut in a characteristic
rectangular form, salted and matured for a short to
average period of time,

The area involved in the production of
"Capocollo/Pancetta/Salsiccia/Soppressata di Calabria" is
influenced by the typically Southern Italian climate, with
little rain mostly concentrated in the winter period and by
a geographical position that enables it to take advantage of
particular air movements and temperature ranges.
The combination of raw material, product and designation
is closely linked with the socio-economic development of
the area, influencing certain local traditions and customs.
In particular, the raw material comes from heavy pigs
with characteristics of the Italian lines and fed on
[[vegetable]] products typical of the area. In addition, the
natural aromatic essences ([[cumin]], black [[pepper]], red
[[pepper]], [[chilli]]) have been retained in processing and
influence the organoleptic quality of the products. The
four types of [[sausage]] thus share a link, owing to the
climate of the region, the pigs' feed and human factors.

'''Gastronomy''' [[Template:Denominazione d'Origine Protetta|DOP]] Capocollo di Calabria is traditionally kept hanging from the ceiling in cool dry areas, where it can be kept for up to 12 months. Once sliced it should be put in the [[fridge]]. It is eaten in thin slices or diced and is typically consumed as an [[appetiser]] or [[snack]], with traditional local [[bread]] that is naturally leavened and cooked in a wood-burning [[oven]]. It has an intense yet delicate flavour and is ideal to serve with well-structured [[red wines]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=185 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/sausages|#sausages]] [[Special:Search/pork|#pork]] [[Special:Search/sausage|#sausage]] [[Special:Search/fat|#fat]] [[Special:Search/snack|#snack]] [[Special:Search/cumin|#cumin]] [[Special:Search/chilli|#chilli]] [[Special:Search/appetiser|#appetiser]] [[Special:Search/bread|#bread]] [[Special:Search/hams|#hams]] [[Special:Search/vegetable|#vegetable]]
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