Some typical traditional products obtained from Casertana pig autochthonous ancient genetic type (AAGT): Ripening loss.

The study was carried out on some typical traditional products obtained from Casertana pig, an autochthonous genetic type mostly reared in Campania in order to point out possible differences between genders during the ripening period. The products (Capocollo, Fiocco, Lardo, Pancetta arrotolata, Pancetta tesa, Prosciutto, Salsiccia, Sopressata) were obtained from 35 castrated males and 22 entire females. The pigs were reared in multiple boxes and slaughtered at 160 kg of live weight. The difference in ripening loss percentage between genders in salsiccia was not significant whereas the percentage loss of fiocco, pancetta and prosciutto was higher in castrated males at any time considered. Such difference could be due to different texture of adipose tissue as well as to a higher intramuscular fat content in females.