Salsiccia di Calabria DOP


Photo Il Corsaro

The origin of traditional Calabrian salami was probably at the time of Greek colonization of the Ionian coast and the splendor of Magna Graecia. Historical records describe processing of pork from the seventeenth century. At that time you place the first written reference, contained in a work entitled “As set out in Calabria”, where mention is made of a wide use of technical specification for processing pork. More recently the production of sausages in Calabria is proven by statistics, published after the time of Murat censuses, dating from the early nineteenth century. In those documents it also highlights the use of herbs and spices derived from local plants to give more flavor to the meat.

Among the distinguished witnesses to the goodness of the Calabrian salami is Casanova. He recounts in his memoirs, he had dined, during a trip to Calabria, near the cafeteria of Bishop Cavalcanti Francescantonio. He tasted the salami from Calabriaand judged it to be the best he had ever eaten.

How to consume
The particular taste and intense reds are enhanced with the turning of local traditions, high alcohol content. The sausage, which became part of tasty recipes southern cuisine, can be enjoyed even by itself, served as an appetizer along with other meats and cheeses, combined with sourdough bread.

How to preserve
Salsiccia di Calabria DOP keeps well for about a year in cool, dry place where it is traditionally hung from the ceiling to complete the curing process. Alternatively, it can be made in oil or in grease and stored in glass containers or even in plastic bags under vacuum, or simply in the refrigerator.

How we make
The Sausage Calabria is a product obtained from meat and shoulder sottocostola pigs, bacon and natural fragrance ingredients. The meat and fat are processed when the internal temperature is between 0 and 3 ° C. The percentage of fat in the dough should be between 15 and 20 percent for every kilogram of meat processed.

The mixture is stuffed into natural pork casing, then drilled and then hand woven into the characteristic shape of a chain. The seasoning is short to medium term.

Source: ISMEA