Calabrian black pork

The Calabrian black pork is one of Italy's indigenous pig breeds. It differs from the classic pig in that, as its name suggests, it has a thick, black bristle coat and in several physical aspects is very reminiscent of the wild boar. Another typical element are the ears, which, compared to the classic pig, tend forward, almost covering the eyes, and the wattles on the sides of the neck, typically two protrusions in the animal's rind.

This particular pig originated in the South European and African Mediterranean area as a result of various genetic crosses, most likely between breeds of Iberian and Celtic stock, especially following the advent of trade with the United Kingdom, France and Portugal.

Over time, the black pig has become a fundamental element of the Calabrian rural economy, so much so that in past centuries its rearing was even more profitable than traditional agriculture, which was often subject to unhappy years and in any case much more labour-intensive than grazing the animals in the wild.

Today in Calabria the black pig is present throughout the territory, with particular relevance in the Sila area, as well as on the slopes of Aspromonte, and is increasingly used by local charcuterie companies that are responding to the growing demand for charcuterie with meat from this particular pig.

Characteristics of Calabrian black pork

The Calabrian black pork is characterised by its lean and compact meat (thanks to a higher presence of unsaturated fats than saturated fats), rich in vitamins E and D and highly bioavailable iron, which is used for the production of sausages, soppressata, other typical cured meats and to produce the award-winning nduja from Spilinga, the delicious spicy spreadable salami, unique in its kind and a leading product of our online store.