Chef: Update SEO meta tags

2017-02-14T17:29:41Z

Update SEO meta tags

New page

{{#seo:
|title=Pancetta di Calabria (Calabrian pancetta)
|titlemode=replace
|keywords=#pork #sausages #fat #salted #legumes #blackpepper #chilli #cumin #spaghettiallacarbonara #redpepper #bread
|hashtagrev=12032020
|description=DOP Pancetta di Calabria aka Salumi di Calabria: Soppressala, Capocollo, Salsiccia and Pancetta are matured sausages, some in pork casings, made from meat..
}}


[[Image:Pancetta di Calabria.jpg|300px|thumb|right|Pancetta di Calabria]]
'''[[Template:Denominazione d'Origine Protetta|DOP]] Pancetta di Calabria''' ''aka'' Salumi di Calabria: Soppressala, Capocollo, Salsiccia and
Pancetta are matured [[sausages]], some in [[pork]] casings, made from [[meat]]
from pigs reared in Calabria, in compliance with the
product specification, and with added natural seasoning.
Maturing times vary from thirty to a hundred days,
according to the product.
Shapes vary according to the product but correspond to
the descriptions in Article 4 of the product specification,
reflecting traditional working methods, some of which
involve processing by hand.

'''Geographical area''': Products bearing the geographical designation "Calabria"
must be produced using [[pork]] from pigs reared in Calabria,
where the meat must also be prepared and processed.

'''Proof of origin''': The origins of Calabrian [[sausages]] almost certainly go
back to the time when the Greeks colonised the Ionian
coastline 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 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.

'''Method of production''': 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 back [[fat]]
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

'''Link''': Products of designated origin must depend upon
environmental, natural and human factors.
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]] Pancetta di Calabria should ideally be kept in cool dry place. This charcuterie product can be eaten raw, thinly sliced or cooked. In the Calabrian gastronomic tradition, it is often paired with the classic local [[salted]] [[bread]], which is cooked in a wood-burning [[oven]]. [[Template:Denominazione d'Origine Protetta|DOP]] Pancetta di Calabria is used as an ingredient in various traditional Italian and regional recipes: [[Pappardelle rustiche all'amatriciana|pasta all’Amatriciana]] and [[Spaghetti alla carbonara|Carbonara]], with fresh [[broad beans]] or cooked [[legumes]] and [[polenta]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=511 The European Commission] '''

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

<code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/sausages|#sausages]] [[Special:Search/fat|#fat]] [[Special:Search/salted|#salted]] [[Special:Search/legumes|#legumes]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/chilli|#chilli]] [[Special:Search/cumin|#cumin]] [[Special:Search/spaghettiallacarbonara|#spaghettiallacarbonara]] [[Special:Search/redpepper|#redpepper]] [[Special:Search/bread|#bread]]
</code>

Pancetta di Calabria (Calabrian pancetta) - Revision history

Chef: Update SEO meta tags