Food

The Consortium of the Black Pig of Calabria is an association that deals with the improvement, enhancement and dissemination of the black pig of Calabria. This particular native breed of pig has unique characteristics of its kind but at the expense of a marked "productivity" in terms of industrial processing of meat. The black pig from Calabria is a slower growing animal and is reared in the open air. In fact, the monounsaturated and polyunsaturated fatty acids of the omega-3 and omega-6 series are much higher in the meat of black pigs reared in the open air. The consortium produces the most typical cold cuts of the tradition, they are very valuable products given the extreme quality of the meat with which they are produced.