Pork gelatine remains one of the oldest typical products of Calabria, in fact it draws its origins from Magna Graecia, a period in which pork processing was one of the most profitable activities. The first traces of its production date back to 1600, thanks to the work of Father Giovanni Fiore di Cropani who documented the culinary traditions of the whole region. It is not a sausage, but a food coming from the boiling of the poor parts of the pig such as the head (without brain), the pigskin, the pig’s legs, the tongue, the tail and the ears.
