Capocollo of Black Pig of Calabria

The Capocollo di Suino Nero di Calabria is an exceptional and extremely rare product, produced in Calabria by processing the meat of the prized Suino Nero di Calabria or Nero Calabrese. This breed is raised in the wild and does not prove to be very fertile nor is the Black Calabrian is a fast-growing Swine, for these reasons it proves to be unprofitable for intensive breeding and thus risks extinction. The Black Calabrian Swine has the perfect characteristics for the production of very high quality cured meats, in fact its fat is considered particularly good because it contains monounsaturated and polyunsaturated fatty acids of the omega-3 and omega-6 series are in a significantly higher measure in the meat of black pigs raised in the open air so much so that it is defined by some experts as four-legged extra virgin olive oil." In addition to this quality that is reflected in the healthiness of the product the Capocollo di Suino Nero di Calabria are also very tasty in fact this particular fat makes the taste particularly sweet and unique. Derived from pork neck, processed only by traditional methods, salted by hand and tied with and without cane splints.