Information

Typical Italian cured meats: Pancetta di Calabria DOP

Typical Italian cured meats: Pancetta di Calabria DOP

Pancetta di Calabria DOP

DOP recognition: EC Reg. N.134 / 98
Production area: Calabria region.

This type of salami is produced in the whole Calabrian territory. For its production, pigs born and raised in the region are used and the entire production cycle must be completed in Calabria. The meat comes from the lower sub-rib, cut together with the rind; the starting weight varies between three and four kilograms.
The first operation to be carried out is salting, after which there is an initial refinement phase which lasts about a week. The meat is then washed thoroughly and moistened with wine vinegar. After drying, a new salting is carried out on the surface, which is also combined with the addition of finely chopped sweet chilli. It is then left to mature for about a month, in ventilated rooms with constant humidity.

Pancetta di Calabria DOP

Production regulations Ordinary supplement n. 118 to GURI n. 111 of 15 May 2001, correction on GURI 261/2001

Article 1
Name
The protected denomination of origin Pancetta di Calabria is reserved for delicatessen products having the requirements set out in this production specification.

Article 2
Production area
The processing of the Pancetta di Calabria must take place in the traditional production area located in the Calabria region.

Article 3
Raw material
Pancetta di Calabria must be obtained from the processing of pork meat born in the territory of the Calabria, Basilicata, Sicily, Puglia and Campania regions and raised in the territory of the Calabria region from the maximum age of four months. The slaughtering and processing phases must take place in the Calabrian territory.
Boar and sow meat is excluded from processing.
The pigs, at the time of slaughter, must have a weight of not less than kg. 140, aged at least eight months, having the characteristics of Italian heavy pig, obtained by using traditional large breeds such as:
- Calabrese;
- Large White and Italian Landrace as improved by the Italian herd book or children of boars of those breeds;
- pigs born of boars of the Duroc breed, as improved by the Italian herd book;
- pigs that are the offspring of boars of other breeds or of hybrid boars as long as these boars - whether they were born in Italy or abroad - come from selection or cross breeding schemes implemented for purposes not incompatible with those of the Italian herd book, for the production of the pig heavy.

On the other hand, the following are expressly excluded:
- pigs carrying antithetical traits, with particular reference to stress sensitivity (PSS);
- Pure animals of the Belgian Landrace, Hampshire, Pietrain and Spot breeds.
The pigs must also present the pig quality mark bred in Calabria and comply with the requirements regarding breeds, feeding and breeding techniques.
Feed for feeding pigs must be compound feed of barley, field bean, corn, acorns, chickpeas, in an amount of not less than 50% of the content.
It is not allowed to use cassava and potatoes and by-products in the diet that could give the meat and fat unwanted flavors and odors.
To have more compact meat for fattening, feeding with broth is prohibited.
The use of only natural ingredients is permitted for the packaging of Pancetta di Calabria, such as salt (sodium chloride), black peppercorns and powder, spicy red pepper, sweet red pepper, pepper cream, wine vinegar. The following can also be used: caseinate, ascorbic acid and / or sodium salt, sodium lactate, sodium and / or potassium nitrate, sodium and / or potassium nitrite. Their use is limited to what is allowed and as long as it is foreseen by current legal provisions.

Article 4
Processing methods
Pancetta di Calabria is obtained from the specific anatomical part of the pigs (lower sub-rib).
The bacon with rind, weighing between 3 and 4 kilos, must be cut into a rectangular shape and must be between 3 and 4 centimeters thick.
After the preparation it is subjected to salting, for a period of four to eight days.
Subsequently the bacon is washed with water and wet with wine vinegar.
The surface can be covered with chili powder.
Then follows a seasoning period of at least thirty days, in rooms with controlled relative humidity and temperature.

Article 5
seasoning
The maturing of the Pancetta di Calabria must be done in its natural state in a suitable environment, hygienically healthy, for thirty days.

Article 6
Features
Pancetta di Calabria when released for consumption has the following characteristics.
Rectangular shape with a thickness varying between 3 and 4 cm.
External color red, marked by the presence of chili powder.
Appearance to the rosy cut, with alternating thin streaks of lean and fat.
The flavor is intense natural. Good flavor.

Article 7
Controls
The control for the application of the provisions of this production specification is carried out by an authorized private body, in accordance with the provisions of art. 10 of EEC regulation no. 2081 of July 14, 1992.

Article 8.
Designation and presentation
The designation of the protected denomination of origin Pancetta di Calabria must be made in clear and indelible characters, clearly distinguishable from any other writing that appears on the label or tag attached to the product or indication on the portioned product packaging, and be immediately followed by the mention Protected Designation of Origin. The aforementioned words and mentions are untranslatable.
The abbreviation DOP may also appear elsewhere on the label in the same visual field. For the product intended for international markets, the term Denomination of Protected Origin in the language of the country of destination may be used.
These indications are inseparably combined with the brand name of Pancetta di Calabria which must be applied on the relative label following the indications described in the attached presentation manual.
In the back part of the tag or on the portioned product packaging, the essential composition data of the Pancetta di Calabria and the organoleptic components must be reported.
Furthermore, the name and surname of the producer, or the company name, the production area and the headquarters of the production plant must be indicated.
The addition of any qualification not provided for in the specification is prohibited.
However, the use of indications that refer to names or company names or private brands is allowed, provided that they do not have a laudatory meaning or are such as to mislead the buyer, as well as the possible name of pig farms from whose farms the product derives.
Pancetta di Calabria can be released for consumption in bulk or vacuum-packed or in a modified atmosphere, whole, in slices or sliced.
The packaging, slicing and portioning operations must take place exclusively in the production area indicated in art. 2.


Video: BASTURMA PASTIRMA (January 2022).