A few Calabrian small-scale breeders and artisan charcuterie producers created a consortium in 2011 to promote the local black pigs. Every member must comply with specifications for typicality, self-discipline and strict quality control. The Calabrian black pigs are supplied by just 20 member breeders and live in a semi-wild state eating non-GMO flour, acorns and chestnuts. Processes is manual, with no preservatives or additives. The hams, pork jowl, pancetta, and capocollo are cellar-aged

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