Pancetta di Calabria DOP and
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Introduction
Here we continue our introduction of Italy's 155 Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta) products.
This month we return to cold cuts, of which Italy produces a fair variety. We have selected two products which use the same part of the animal, but are processed and seasoned according to local taste: the Pancetta di Calabria DOP from the extreme south of the Italian boot, and the Pancetta Piacentina DOP from Emilia Romagna.
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Pancetta di Calabria DOP (Calabria)
Protected Designations of Origin: Reg. CE n.134/98
Cured meats in Calabria date back to when the region was part of the Greek colonies on Italian soil. The first written reference is found in a 17th century tome which describes the methods and techniques to work pork meat.
The Pancetta di Calabria DOP is produced in the whole region. It is produced with pigs born and raised in Calabria, and the whole production cycle must take place in the region.
The meat used comes from part below the ribs, which is cut into a rectangular shape which, including the pigskin, can be as thick as 4 centimeters (around 1.57 inches). The initial weight range from three to four kilograms.
First of all, the meat is salted, then it is left to rest for about a week. After that, the meat is washed carefully, then sprinkled with wine vinegar. After the meat dries, the second salt seasoning takes place, this time adding finely crushed sweet chili pepper to it as well. Then the Pancetta di Calabria DOP is left to refine for at least one month, in rooms with constant humidity and circulating air.
The finished product has intense perfume, it is red in the outside and pink when sliced. The Pancetta di Calabria DOP is used mostly as a base for pasta sauce, however, it can be eaten raw, or barely seared in a pan.
Pancetta di Calabria DOP - Production Zone:
Calabria Region - Producers' Organization:
COZAC - Cooperativa Zootecnica Agricola Cosentina
Via Piano Lago, 87050 Mangone (CS)
Tel.: 0984 969079
Fax: 0984 969543
E-mail: info@salumidicalabria.it
Pancetta Piacentina DOP (Emilia Romagna)
Protected Geographical Indications: Reg. CE n.1263/96
The Pancetta Piacentina goes as far back as the fourteenth century, as attested to in documents found in the municipal archives of Piacenza, as well as in the writings of Giulio Landi, who praises the excellence of the product. This cold cut belongs to the category of salt-cured, naturally aged, raw pork meat.
The Pancetta Piacentina DOP is produced in the whole territory of Piacenza, however, the ageing must takes place locally, in area lower than 900 meters above sea level.
Pancetta Piacentina DOP
The pigs are grown in Lombardy and Emilia, and are the same animal used to produce the famed Prosciutto di Parma. The part of the pork used is the stomach fat, using only the side part of the breast area.
After trimming as needed, the meat is seasoned with salt, pepper, clove, and sugar, then the pancetta is left to rest in refrigerator at around 4°C. (29.2°F.) and 70% to 80% humidity, for at least two weeks.
The meat is then cleaned and wrapped, adding lean meat at the center and pig bladder on the outside, if needed. After a short rest, the drying at 20°C. (68°F.) takes place and lasts about a week. The final step is the ageing, which lasts at least two months.
The lean meat of the sliced Pancetta Piacentina DOP is bright red in color, which contrasts sharply with the white of the fat. The flavor is delicate, perfumed by the spices, and well balanced.
- Production Zone:
Province of Piacenza - Producers' Organization:
Consorzio Salumi Tipici Piacentini, Via Colombo Cristoforo, 35, 29100 Piacenza
Tel.: 0523 591260
Fax: 0523 608714
E-mail: salumi.piacentini@libero.it
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