Black Pig of Calabria

Unlike the other breeds, the Calabrian black breed is made up of slow growing subjects, which however produce a high quality meat, suitable for the production of prized sausages and hams, already Casanova, in his Memoirs, writing about many negative things about Calabria in the eighteenth century, he exalts the Calabrian cured meats, made from the meat of the "blacks" as the best he had ever eaten.

In the field of laboratory analysis on black pigs, it emerges that the Ph of meats tends to lower faster in pigmented than in modern depigmented breeds.

Monounsaturated and polyunsaturated fatty acids of the omega-3 and omega-6 series are significantly higher in the meat of black pigs reared in the open air. With the cholesterol problems of the modern world this bodes favourably.

Black pigs are free from epithelial diseases, generated by long exposure to the sun compared to modern depigmented breeds. The breeding of this rustic breed favours the development of niche productions destined both for family consumption and for the increasingly expanding sector of typical restaurants and farm holidays.

Tasting a local and traditional product represents in some ways a journey backwards, an escape from direct hetero homologation, from that world where even food is globalized and gastronomy tends towards homogeneity of taste and flavour, according to commercial rules.

Another advantage derives from the fact that the animals, thanks to their rusticity, can be raised outdoors all year round and adapt very well to any type of diet, starting with that deriving from grazing. On the other hand, the breed is slow-growing and is generally slaughtered after 14 months of breeding, compared to the 8-10 months required for crossings available on the market.

Buy our Calabrian black pork salami

An excellence of our territory, which on Bottega di Calabria is honoured with an ad hoc line of products. Buy our Calabrian black pork salami now.