Typical Calabrian cured meats
Calabrian cured meats represent an essential part of the region's gastronomic tradition, with a variety ranging from spicy salamis to hams and sausages, each with its unique characteristics and production processes that reflect Calabria's ancient cultural heritage. Among the best known are Capocollo, 'Nduja, Soppressata, Pancetta, Black Pork Ham, and Calabrian Sausage. These products stand out not only for the quality of the meat and the ingredients used, but also for the processing and maturing techniques that date back to centuries-old traditions, many of which have acquired the DOP (Protected Designation of Origin) recognition to guarantee and preserve the their authenticity and quality.
Buccularo, for example, is a typical cured meat made with the fat of the pig's head and neck, flavored with various spices, while 'Nduja is famous for its creamy consistency and strong spicy flavour, given by the high percentage of Calabrian chili pepper used in its preparation. Soppressata di Calabria, however, is the only cured meat in the region to obtain the Protected Designation of Origin (DOP), a recognition that underlines the importance of the selection of raw materials and specific processing and maturing techniques, following rigid standards that guarantee its excellence.
The production of these cured meats is rooted in a history that dates back to the times of Magna Graecia and has evolved by integrating ingredients such as chilli pepper, introduced following trade with the New World. The tradition of spicy cured meats in Calabria is particularly well-known, with products such as 'nduja and spicy Calabrian sausage reflecting the local habit of generous use of chilli pepper, giving these cured meats a distinctive and intense flavour.
The consumption of these cured meats is versatile: they can be enjoyed alone, accompanied by homemade bread, or used as ingredients in various dishes of Calabrian cuisine, from appetizers to more elaborate recipes, enriching each dish with their unique flavour.
