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Typical Italian cured meats: Soppressata di Calabria DOP

Typical Italian cured meats: Soppressata di Calabria DOP



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Soppressata di Calabria DOP

DOP recognition: EC Reg. N.134 / 98.
Production area: Calabria region.

The Soppressata di Calabria DOP (Suppzzatao suprissata or Sopressata) is prepared with a mixture of medium cut minced meat, fat and natural aromatic elements. The parts of the pig used are the shoulder and the ham for the meat, while the fat comes from the front of the loin, near the capocollo. The whole is pressed so as to assume a cylindrical shape flattened on the sides, and then subjected to medium-long seasoning.

Soppressata di Calabria DOP

Soppressata di Calabria DOP

Disciplinary of production Soppressata di Calabria Dop

Article 1
Name
The protected designation of origin Soppressata di Calabria is reserved for delicatessen products with the requirements set out in this production specification.

Article 2
Production area
The development of the Calabria soppressata must take place in the traditional production area located in the territory of the Calabria region.

Article 3
Raw material
The brawn of Calabria must be obtained from the processing of pig meat born in the territory of the regions of Calabria, Basilicata, Sicily, Puglia and Campania and raised in the territory of the Calabria region from the maximum age of four months. The slaughtering and processing phases must take place in the Calabrian territory.
Boar and sow meat is excluded from processing.
The pigs, at the time of slaughter, must have a weight of not less than kg. 140, aged at least eight months, having the characteristics of Italian heavy pig, obtained by using traditional large breeds such as:
- Calabrese;
- Large White and Italian Landrace as improved by the Italian herd book or children of boars of those breeds;
- pigs born of boars of the Duroc breed, as improved by the Italian herd book;
- pigs that are the offspring of boars of other breeds or of hybrid boars as long as these boars - whether they were born in Italy or abroad - come from selection or cross breeding schemes implemented for purposes not incompatible with those of the Italian herd book, for the production of the pig heavy.

On the other hand, the following are expressly excluded:
- pigs carrying antithetical traits, with particular reference to stress sensitivity (PSS);
- Pure animals of the Belgian Landrace, Hampshire, Pietrain and Spot breeds.

The pigs must also present the pig quality mark bred in Calabria and comply with the requirements regarding breeds, feeding and breeding techniques.
Feed for feeding pigs must be compound feed of barley, field bean, corn, acorns, chickpeas, in an amount of not less than 50% of the content.
It is not allowed to use cassava and potatoes and by-products in the diet that could give the meat and fat unwanted flavors and odors.
To have more compact meat for fattening, feeding with broth is prohibited.
In the preparation of the mixture for the Calabria sausage, the use of only natural ingredients such as salt (sodium chloride), black peppercorns and powder, spicy red pepper, sweet red pepper, pepper cream, wine is allowed. The following can also be used: caseinate, ascorbic acid and / or sodium salt, sodium lactate, sodium and / or potassium nitrate, sodium and / or potassium nitrite. Their use is limited to what is allowed and as long as it is foreseen by current legal provisions.

Article 4
Processing methods
With the name Soppressata di Calabria we mean the product prepared with the dough of the meat, chopped in medium cut, obtained from the ham and shoulder of non-frozen pigs, with well-chosen fat obtained from the lard of the front part of the loin, near the capocollo , and natural aromatic ingredients.
Well-chosen fat must be contained in a percentage ranging from 12 to 15 percent, for each kilogram of meat processed.
The selected meats and lard are processed after reaching the internal temperature between 0 ° and 3 ° C.
The ground beef is stuffed into natural pig casings, perforated and then tied by hand with natural twine. The shape is similar to a slightly flattened cylindrical figure, about 15 cm long and about 6 cm in diameter.

Article 5
seasoning
The curing of the soppressata di Calabria must be done in its natural state in a suitable environment, hygienically healthy, for forty-five days.

Article 6
Features
Soppressata di Calabria when released for consumption has the following characteristics.
The shape is similar to a slightly flattened cylindrical figure, about 15 cm long and about 6 cm in diameter.
When cut, it has a compact appearance tending to soft, with a uniform natural red or bright red color depending on the use of natural ingredients (black peppercorns or sweet or spicy red pepper).
The flavor is more or less intense (spicy), with balanced flavor.

Article 7
Controls
The control for the application of the provisions of this production specification is carried out by an authorized private body, in accordance with the provisions of art. 10 of EEC regulation no. 2081 of July 14, 1992.

Article 8
Designation and presentation
The designation of the suppressed denomination of protected origin of Calabria must be made in clear and indelible characters, clearly distinguishable from any other writing that appears on the label or tag attached to the product or indication on the portioned product packaging, and be immediately followed by the mention protected designation of origin. The aforementioned words and mentions are untranslatable.
The abbreviation DOP may also appear elsewhere on the label in the same visual field. For the product destined for international markets, the term "protected origin" in the language of the country of destination may be used.
These indications are inseparably combined with the trademark of the name of the soppressata di Calabria which must be applied on the relative label following the indications described in the attached presentation manual.
In the back part of the tag or on the portioned product packaging, the essential composition data of the Calabria brawn and the organoleptic components must be reported. Alternatively, the words spicy, sweet, or white can be indicated on the label, if for the production of the brawn of Calabria there was, respectively, use of spicy red pepper or spicy pepper cream, use of sweet red pepper or cream of sweet peppers, I do not use both red pepper and pepper cream.
Furthermore, the name and surname of the producer, or the company name, the production area and the headquarters of the production plant must be indicated.
The addition of any qualification not provided for in the specification is prohibited.
However, the use of indications that refer to names or company names or private brands is allowed, provided that they do not have a laudatory meaning or such as to mislead the buyer, as well as the possible name of pig farms from whose farms the product derives.
The brawn of Calabria can be released for consumption in single pieces, as described in art. 6, or vacuum packed or in a modified atmosphere, whole, in slices or sliced.
The packaging, slicing and portioning operations must take place exclusively in the production area indicated in art. 2.


Video: The making of Soppressata (August 2022).