EFFECT OF TWO DIFFERENT REARING SYSTEMS ON QUALITY OF DRY CURED “COPPA” OF NERO SICILIANO PIG

The aim of this study was to assess the effect of the indoors (IN) vs. outdoors (OUT) rearing system on quality traits of dry cured coppa from Nero Siciliano pig. Physico-chemical parameters, fatty acid profile and α- and γ-tocopherol were investigated. The IN group showed a higher level of fat compared to the OUT group (42.45% vs. 37.85%; P = 0.005). Significant differences were found for salt content (IN: 4.70% vs. OUT: 5.44%; P < 0.0001), Lightness (L*) and yellow index (b*) were higher in the IN than OUT group (L*: 60.24 vs. 56.44, P = 0.023; b*: 6.89 vs. 5.32; P = 0.002). No significant differences were observed for fatty acids profile and for α- and γ-tocopherol. As dry cured coppa from both groups showed a similar quality level, to guarantee the availability of this product all through the year, the indoor rearing system based on commercial feed could replace the traditional outdoor system, when natural resources are limited.