SPICY SEASONED SAUSAGE

Spicy Seasoned Sausage is a traditionally seasoned salami from Calabria, a region famous for its spicy cured meat.

This salami has a characteristic shape of a stirrup and is very convenient to be sliced with a knife into small pieces. It is excellent as a quick snack, or for an aperitif full of strong flavours, or also with freshly sliced bread.

Spicy Seasoned Sausage is a salami made from carefully selected pork meat with the addition of flavourings such as hot chilli pepper and fennel seeds. These two ingredients add a very unique flavour. In fact, you can find both the fresh and sweet notes given by the fennel and the spicy and hot ones of the chilli pepper. This traditional Calabrian salami is easily recognisable by its typical shape and bright red colour. It also has a consistency that is very tasty.

Spicy Seasoned Sausage is a real explosion of flavours when eaten alone as a snack or appetiser.

For a complete charcuterie board, it goes perfectly with other cold cuts, such as cured ham, lard and porchetta, and with typical cheeses with a delicate taste, such as Sweet Provola. All paired with a glass of still red wine. It is not only an excellent ingredient on pizzas or quiches but also on fresh pasta, for those who really love strong flavours, such as baked 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 processing. All the steps leading to the production of this salami help obtain a quality product that stands out for its flavours and aromas, typical of Calabrian salamis.

In addition, there is a rigorous selection of raw materials together with regular sanitary and hygienic controls and advanced equipment. Spicy Seasoned Sausage is processed by the skilled hands of qualified staff who have been producing traditional cured meats 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 added to the chosen 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 and left to mature. Contrary to what one might think, spicy salami should not be cured for too long. In fact, unlike ham, over-maturing would dry the salami too much and, as a result, it would lose its precious aromas.