€8,90
€8,90
Spicy Spianata is a typical Calabrian sausage, made from selected pork meat, enriched with black peppercorns and hot chilli pepper.
Spicy Spianata is characterised by the absence of mould and its beautiful red colour, made even more vivid by the Calabrian chilli pepper present in this sausage. Besides its typical shape, what makes this cured meat special is the presence of cubes of lard interspersed with minced meat in the mixture.
The characteristic feature of Spicy Spianata is its intense flavour of chilli pepper.
It is not suitable for more delicate palates, for which we recommend Campagnolo Salami whose flavour is much more delicate due to the presence of black peppercorns instead of chilli pepper.
It is recommended to serve Spianata as an appetiser or for an Italian-style aperitif or to stuff panini. This product is also used to flavour the famous ‘Alla Diavola’ pizza.
Pork meat, salt, hot pepper, spices, dextrose. Antioxidant: E301. Preservative: E250, E252. Inedible gut
Pork meat, salt, hot pepper, spices, dextrose. Antioxidant: E301. Preservative: E250, E252. Inedible gut
PROCESSING
Spicy Spianata is characterised by the absence of mould and its bright red colour, made even more vivid by the Calabrian chilli pepper used to flavour the mince. Calabrian Spianata is known to be made from a mixture of finely minced pork, diced lard, chilli pepper, various types of spices and salt. The mince is stuffed into casings and pressed until it reaches its typical flat and oval shape. Finally, the sausage is left to mature in ventilated rooms for about four months, at the end of which it is ready to be eaten. The typically flat shape of this sausage is due to the hot and dry climate in some areas of Italy, such as Calabria. In fact, due to temperature, reaching an adequate level of maturation would be difficult with a traditional sausage shape.
HISTORICAL BACKGROUND
The ancestral origins of Spicy Spianata prove that this cured meat is linked to Calabrian tradition. In fact, in the past, it was common practice for families to own one or more pigs that were bred in specific stables dedicated to the production of pork. During winter, families used to slaughter the pigs and invite relatives and friends to celebrate amidst the notes of traditional Calabrian songs. During these festivities, Frittuli – pork fritters – were prepared by heating pork fat in a pan while making various types of sausages, including Spicy Spianata and then shared, as tradition wants. The typical mix of flavours and its versatility make Spicy Spianata very special and different from the other salamis.
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