SPICY SEASONED SAUSAGE
11,50 €
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Spicy Seasoned Sausage is a traditionally seasoned salami from Calabria, a region famous for its spicy cured meat products. This salami has the characteristic shape of a stirrup and is very convenient to slice with a knife into small pieces.
Spicy Seasoned Sausage is a salami made from carefully selected pork meat manufactured with flavourings such as hot chilli pepper and fennel seeds. Both ingredients add a very unique flavour. In fact, you will notice the fresh and sweet notes given by the fennel and the spicy and hot ones of the chilli pepper.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
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TIPS TO FULLY TASTE IT
This traditional Calabrian salami is easily recognisable by its typical shape and bright red colour. It also has a rich consistency which makes it very pleasant to savour. Spicy Seasoned Sausage is a real explosion of flavours when eaten au naturel as a snack or appetiser. It is excellent as a quick snack, for an aperitif full of strong flavours, or also with freshly sliced bread. For a complete charcuterie board, it goes perfectly with other cold cuts, such as Cured Ham, Lard and Porchetta, and with typical delicately-flavoured cheese, such as Sweet Provola. All paired with a glass of still red wine.
It is not only an excellent ingredient for pizza or savoury pies but also for pasta. In fact, for those who really love strong flavours, we suggest trying pasta Alla Diavola with spicy seasoned sausage, olives, tomato puree, mozzarella and parmesan cheese.
PROCESSING
The Spicy Seasoned Sausage is produced with an artisanal method following the traditional Calabrian custom. All the steps followed for the production of this salami aim at obtaining a quality product that stands out for the typical flavours and aromas of its production region. In addition, there is a rigorous selection of raw materials skilfully manufactured by qualified staff that has been producing cured meat with passion for years. It is made using selected cuts of pork. The meat is minced and processed according to tradition. The mixture of meat and fat is seasoned with selected flavourings, such as fennel seeds and chilli pepper. This is a fundamental step as it gives this salami its characteristic and unique taste. The mixture is then stuffed into casings and cured. Contrary to what one might think, spicy salami should not be cured for too long. In fact, unlike Ham, an excessive maturing period would result in drying the salami too much and it would lose its precious aromas.
