Pancetta di Calabria DOP

Calabria

calabria pancetta DOP

The origins of salami from Calabria dates to the period of Greek colonization of the Ionian coast and the cultural glories of Ancient Greece. Historical records describe processing of pork from the seventeenth century. At that time you place the first written reference was added to a work entitled “As set out in Calabria”, where mention is made of a wide use of technical specifications for processing pork. More recently the production of sausages in Calabria is demonstrated by statistics released after the era censuses of Joachim Murat (early nineteenth century). In those documents it also highlights the use of herbs and spices, derived from local plants, to give more flavor to the meat.

Among the distinguished witnesses to the goodness of the Calabrian salami is Casanova. He recounts in his memoirs, he had dined, during a trip to Calabria, near the cafeteria of Bishop Cavalcanti Francescantonio. Here he tasted the salami from Calabria,and judged them to be the best he had ever eaten.

How to consume
Pancetta di Calabria became part of many Italian recipes and is widely used in the preparation of fried. It can also be consumed raw or barely heated, sliced thin, more or less, along with salt bread, baked in a wood, a typical local tradition.

How to preserve
The ideal storage place in a cool and dry. Alternatively, we recommend keeping the vacuum, which allows the perfect maintenance of organoleptic characteristics. Once begun, may be left in the refrigerator, wrapped in a cloth.

How to prepare
Pancetta di Calabria is a product derived from loss-less pigs reared in Calabria, with the presence of rind, cut into rectangular shaped. The bacon with rind, weighing ranges from 3 to 4 pounds, must be cut into rectangular shape and have a thickness between 3 and 4 cm. After preparation is subjected to salting, for a period of four to eight days. Then the bacon is washed with water and soaked in vinegar. The superficial layer can be coated with chili powder. Then follows a maturation period of at least thirty days in rooms with controlled temperature and relative humidity.

Source: ISMEA

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