Quality handcrafted product
Weight: about 340g
Price: 24,58 € / kg
Our cured meats are the result of craftsmanship and may undergo slight variations in excess or shortage of weight.
100% Calabrian product
€8.36
Spicy Sausage 340 g
Salsiccia is a typical Calabrian cured meat obtained from pork shoulder and belly. The meats are processed and mixed with hot pepper sauce, powdered hot pepper and fennel. As soon as the mixture is ready, it is stuffed into casings and tied by hand in the classic horseshoe shape.
It is then left to mature at controlled temperature and humidity for about 30 days.
GLUTEN FREE. WITHOUT MILK DERIVATIVES.
Choice of Meat
Our cured meats are produced from the best pork, selected from certified farms. The pigs used for cured meats are not the same ones we use for retail sale in butchers, but they are heavier.
Preparation
The meats are selected, deprived of waste parts such as cartilage and tendons, and medium-grain minced. For the preparation of the sausage, the shoulder, bacon, capocollo and a small percentage of ham are chosen as anatomical parts. The mixture is enriched with excellent wild fennel Calabrian pepper, salt and natural flavourings, stuffed into long and narrow natural casings, knotted in a "u" shape and rigorously tied by hand.
Aging
It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way. The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. In seasoning the sausage remains for about 25 – 30 days.
Product Features
Peculiarities and scents
Spicy sausage is one of the most typical Calabrian cured meats, with its "u" shape that makes it immediately recognizable. The hot pepper and the very fragrant fennel give it an intense and penetrating taste. Before tasting it, we advise you to remove it from the vacuum and leave it to oxygenate at room temperature for a couple of hours, so that all the aromas and flavors can be fully savored.
Food container
Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.
APPEARANCE AND COLOR
Classic U shape, medium grain dough, red slice pleasantly spotted with white.
TASTE AND FLAVOUR
Gritty, succulent and decidedly hot thanks to the spicy Calabrian pepper. A burst of energy with every bite.
HOW TO TASTE IT
The spicy sausage is excellent eaten alone, cut into not too thin slices and accompanied by a good cheese, all washed down with our excellent wine, for a delicious snack. Or you can cut thinner slices and accompany them with other cured meats, for a tasty mixed platter that makes an appetizer or aperitif special.
Choice of meat
Our cured meats are produced from the best pork, selected from certified farms. The pigs used for cured meats are not the same ones we use for retail sale in butchers, but they are heavier.
Preparation
The meats are selected, deprived of waste parts such as cartilage and tendons, and medium-grain minced. For the preparation of the sausage, the shoulder, bacon, capocollo and a small percentage of ham are chosen as anatomical parts. The mixture is enriched with excellent wild fennel Calabrian pepper, salt and natural flavourings, stuffed into long and narrow natural casings, knotted in a "u" shape and rigorously tied by hand.
Aging
It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way. The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. In seasoning the sausage remains for about 25 – 30 days.
Product Features
Peculiarities and scents
Spicy sausage is one of the most typical Calabrian cured meats, with its "u" shape that makes it immediately recognizable. The hot pepper and the very fragrant fennel give it an intense and penetrating taste. Before tasting it, we advise you to remove it from the vacuum and leave it to oxygenate at room temperature for a couple of hours, so that all the aromas and flavors can be fully savored.
Food container
Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.
Appearance and color
Classic U shape, medium grain dough, red slice pleasantly spotted with white.
Taste and flavor
Gritty, succulent and decidedly hot thanks to the spicy Calabrian pepper. A burst of energy with every bite.
pairings
The spicy sausage is excellent eaten alone, cut into not too thin slices and accompanied by a good cheese, all washed down with our excellent wine, for a delicious snack. Or you can cut thinner slices and accompany them with other cured meats, for a tasty mixed platter that makes an appetizer or aperitif special.