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Products: Cold Cuts

Tastes and Traditions

Vegetables, legumes, potatoes, together with mushrooms, olives, and the ever-present chili pepper pan-fried with olive oil from Calabria and sometimes mixed with bread crumbs and pecorino cheese used to represent satisfying dishes for the palate and stomach of the people of the Sila. These simple vegetable dishes of the past have been handed down to the traditional menu of the mountains of the Sila, completed today with sheep, cow, and pork meat. Dishes to appreciate with fine bread, excellent wine, and pure water.

Further information

Caciocavallo Silano PDO
Caciocavallo Silano PDO
Found 4 results (Sort order: Category > Product)
Capocollo of Calabria PDO
Capocollo of Calabria PDO, another cause of pride for Calabria, is prepared using the meat obtained from the upper section of the pig loin, deboned and then dry salted or brined, with ground salt. This meat cut must have a stratum of fat of about three,...
Category: Cold Cuts
The Pork Underbelly of Calabria PDO is obtained from the pork underbelly which, cut in a rectangular shape, undergoes a salting process lasting from 4 to 11 days. Afterwards, it is washed and dampened with vinegar. Sometimes, the external part is covered...
Category: Cold Cuts
Sausage of Calabria PDO is the most known and widespread cold cut of Calabria. It is obtained from a mixture of meat coming from the pig shoulder and underbelly, processed when the inside temperature is between 0° and 3°C. Adequately seasoned...
Category: Cold Cuts
Soppressata of Calabria PDO
Soppressata of Calabria PDO is the most valuable cold cut of Calabria, since it consists of a mixture of meat obtained from ham and tenderloin or shoulder and fat coming from the lard of the front part of the loin. The meat and the lard, selected and...
Category: Cold Cuts
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