SPICY SPIANATA

Spicy Spianata is a typical Calabrian sausage, made from selected pork meat, enriched with black peppercorns and hot chilli pepper. 

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 the temperatures, reaching an adequate level of maturation would be difficult with a traditional sausage shape. 

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. 

In addition to the typical shape, what makes this salami special is the presence of cubes of lard interspersed with minced meat in the mixture. 

The characteristic feature of Spicy Spianata is its rather complex aroma obtained by combining the sweetness of fennel with the intense flavour of chilli pepper. 

It is not suitable for the most delicate palates, for which we recommend Campagnolo Salami with its much more delicate flavour obtained thanks to the presence of black peppercorns instead of chilli pepper.

The typical mix of flavours and its versatility make Spicy Spianata a very special and different sausage from the others. 

It is recommended to serve Spianata as an appetiser or aperitif or to use it to stuff toasts and tasty sandwiches.

In addition, this sausage is used to stuff the famous ‘Alla Diavola’ pizza.

Processing

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 sausage is stuffed into casings and pressed until it reaches its typical flat and oval shape.

Finally, the sausage is left to mature in a ventilated environment for about four months, at the end of which it is ready to be eaten. 

Historical background 

The ancestral origins of Spicy Spianata make it a cured meat tied 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 adapted to the production of pork meat. 

During winter, families used to kill 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 the pork fat in a pan while making various types of sausages, including Spicy Spianata and then shared, as tradition wants.