Calabria Salami

The food of Calabria in the years not much has changed, the various dishes have different origins on the basis of the peoples who inhabited this region, like the Greeks and the Arabs. Obviously the introduction of hot pepper goes back after the discovery of the Americas, as originating in Central America.

Of great importance are the preserved food, such as anchovies (in oil and hot pepper), pork sausages (such as’ nduja brawn and Calabria), cheese, pickled vegetables and dried tomatoes, which allowed it to survive periods of famine, in addition to long periods of siege of Turkish pirates.

Capocollo di Calabria DOP

Pork Salami

Pork Salami shoulder and neck stuffed into pork bladder, amply spiced; sometimes smoked or conserved in olive oil or flavored with cooked wine.

Cervellata Calabrese

Pork Salami

Sausage flavored with white wine and chili.

‘Nduja

Pork Salami

Pork Salami meat, lard, liver, and lights are ground together and stuffed into pig’s bowels, then spiced with chili and aged up to 1 year; eaten as an antipasto, spread on bread, and incorporated in pasta sauces.

Pancetta di Calabria DOP

Pork Salami

Pancetta di Calabria became part of many Italian recipes and is widely used in the preparation of fried. It can also be consumed raw or barely heated, sliced thin, more or less, along with salt bread, baked in a wood, a typical local tradition.

Salsiccia di Calabria DOP

Pork Salami

According to an ancient recipe, is made with giblets and fatty parts of pork mixed with chili (… a lot!), Bagged, then smoked at first and then cured. Fully complies with the principles of home economics Calabria (poor!), That “the pig did not throw anything away.”

Soppressata di Calabria DOP

Pork Salami

It is certainly the most famous Calabrian salami, different in its way of mincing and pressed under stone weights before being cured.During treatment, natural flavors such as cumin, black pepper, red pepper and chilli peppers are added to meat which is then aged. Depending on the type of product, the ageing process may last from the minimum of thirty to the maximum of one hundred days.

All the Calabria salami above are for sale at: Salumificio Ussia (telephone or e-mail order)

The salamis from suino nero di Calabria – Calabria black pork, are featured at www.nerodicalabria.com