Aspromonte Black Pig Cured Meats: The Recovery of a Breed and the Artisan Tradition

Nov 4, 2024

The Aspromonte black pig is a native Calabrian breed, recognized for the superior quality of its meat and for the production of fine cured meats. This breed risked extinction in the 1990s, with very few specimens remaining. In 1995, thanks to the initiative of Monsignor Bregantini, bishop of Locri-Gerace, and the foundation of the Cooperativa Valle del Bonamico, a program to recover the breed was started. Today, these pigs graze freely in the woods of Aspromonte, feeding on acorns, chestnuts, roots and tubers, maintaining their genetic and organoleptic characteristics intact.

The meat of the Aspromonte black pig is appreciated for its marbling and intense flavor, characteristics that are reflected in the cured meats produced. Among these, the seasoned ham, the soppressata, the 'nduja and the mortadella stand out. For example, the company Salumi Isotta produces artisanal hams and cured meats using black pigs raised in a semi-wild state, guaranteeing high-quality products.

A significant example of the valorization of this breed is represented by Isotta Salumi, an artisanal cured meat factory in Bovalino, in the province of Reggio Calabria. The owner, Francesco Baldissarro, has dedicated his work to the recovery of the pure genetics of the Calabrian black pig, tracking down specimens in the wooded areas of Sila and Aspromonte. The animals are raised in a semi-wild state, respecting local traditions and guaranteeing an excellent final product.

The production of cured meats from the Aspromonte black pig not only preserves a centuries-old tradition, but also contributes to the protection of biodiversity and the promotion of the Calabrian territory. These products represent a unique gastronomic heritage, the fruit of passion, dedication and respect for nature.