Capocollo di Calabria DOP in Reggio Calabria

Capocollo di Calabria DOP is a cured meat made from the neck muscle and upper shoulder of the pig, prepared with salt, black pepper, and sometimes Calabrian chili pepper. After salting, it is stuffed into natural casing and left to age for several months, developing an intense aroma and a firm yet tender texture. When sliced, it reveals a characteristic marbling of fat that gives the flavor balance and fragrance. It is one of the most representative cured meats of the Calabrian norcineria tradition.

Capocollo is part of the culture of Calabrian norcineria, a domestic and rural tradition linked to pork processing during the winter. In many families, preparing cured meats was a collective moment that ensured food supplies for months. The certified DOP version protects techniques, ingredients, and the origin of the meat within the Calabria region. Even today, capocollo is a star of antipasti and festive tables, a symbol of conviviality and gastronomic generosity.