Pancetta di Calabria

Pancetta di Calabria is a rectangular, rind-on cured meat cut from pigs' side ribs, produced exclusively within the Region of Calabria. Its surface may be covered with chilli powder and other natural ingredients. The fresh cut weighs between 3 and 6 kg and, after curing and maturation, the finished product is between 3 and 5 cm thick, rosy in colour, with alternating striations of lean meat and fat.

About this designation

Pancetta di Calabria holds PDO status, registered under file number PDO-IT-1567, with EU protection granted on 21 January 1998. The designation is administered by the Consorzio di Tutela Salumi di Calabria DOP and identified in the eAmbrosia register under EUGI00000013345. The entire Region of Calabria constitutes the defined geographical area; pigs must be reared and slaughtered there, and all subsequent steps — selection, casing, tying, and maturation — must also take place within that region. Raw material is restricted to meat from pigs whose genetic properties match those of Italian heavy breeds, including the Apulian-Calabrian breed, Large White, Italian Landrace, and Duroc lines improved in accordance with the Italian herd book. Meat from boars and sows may not be used, and pure-bred animals of the Belgian Landrace, Hampshire, Pietrain, and Spotted breeds are expressly excluded. The average slaughter weight of a batch must be at least 140 kg. Feed must contain at least 50 % barley, field beans, corn, acorns, or chickpeas, and for at least the last two months before slaughter must contain not less than 12 % protein. Feeding with swill — defined as the use of dairy by-products — is forbidden. Fresh pancetta is cured for between 4 and 14 days; the minimum maturation period is 30 days. Labelling must carry the words 'Denominazione d'Origine Protetta' immediately after the protected name, together with the official PDO logo.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 January 1998 under file number PDO-IT-1567 (eAmbrosia identifier EUGI00000013345).
• Pure-bred Belgian Landrace, Hampshire, Pietrain, and Spotted pigs may not be used; the specification permits no exceptions.
• The average slaughter weight of a batch must be at least 140 kg, and feeding with dairy by-products is expressly forbidden.
• All production steps — rearing, slaughter, selection, casing, tying, and maturation — must take place within the Region of Calabria.

Tasting notes

Cured rolled pork belly with chili and pepper coating; pink meat alternated with white fat, bold flavor with definite spicy heat, smoky-sweet notes.

HoReCa use

Sliced for antipasto with Calabrian salumi; cubed for pasta and bean stews; rendered for cooking.

Packaging

• whole-piece-vacuum-1.5-2kg
• half-piece-vacuum-700g
• deli-sliced-vacuum-100g