Trio of typical Calabrian spicy artisan cured meats 1 kg

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This trio cannot be missing in your fridge: a spicy sausage, a spicy brawn and a spicy nduja for a total of 1 kg of product.

Sausage is a very present salami in Calabrian recipes, so much so that it is still the most consumed sausage in the region today. The mixture is made from the shoulder and under-rib meat of the pigs with the addition of first choice bacon which gives it its softness. Produced without gluten and milk derivatives, the sausage is flavored with Calabrian chilli, from which it derives its intense but delicate taste at the same time, it comes in three variants: spicy, sweet and white. It is stuffed into natural casings, subsequently perforated and then hand-woven if you want to give the characteristic chain shape or giving the salami an arched shape called a curve or simply leaving it long. By adding the right amounts of liver to the dough, you get a niche product that is disappearing from the Calabrian gastronomic landscape, the famous liver sausage, made from an ancient recipe handed down and jealously guarded by the Pulice family. Finally, it undergoes a slow maturation which lasts about thirty days. Sausage is so versatile in its culinary uses that it can be eaten, after careful cooking, even when fresh. Unsurpassed grilled.

Soppressata is one of the best known and most appreciated cured meats in Italy and in the world. It is made with pork cut into chunks to which black fennel pepper (grains) and salt and chilli are added. It is prepared by taking the best parts of the pork thigh, chopped and free of nerves and stuffing them into natural casings, in particular, it is necessary to use the casing coming from the large intestine, well washed with water, wine and lemon and soaked.

Once the casing is filled, it is pierced with a pin and tied by hand. Everything is then left to dry in the air. After about two weeks, a linen sheet is placed on the floor and the soppressata are placed on it, close to each other, with the foresight to leave a space of about one centimeter between them. The soppressate are then covered with another linen sheet, on top of which a board (or a turned one) is placed. Weights must be placed on the board in order to obtain the pressing that gives the salami its name. After about a week the pressing is stopped and the sausages are left to dry. During the drying phase, which lasts about two weeks, the trick is often used to light a brazier nearby which gives the product a light smoke, orange peel is added to the brazier to ensure aromatic smoking. Then the pressing operation is repeated (the "suppressed"). The product on sale here differs from many others also present on the internet because it guarantees a still craftsmanship and the guarantee of a quality product free of gluten and milk derivatives.

Pack of 350 Gr Approx. N.B. The weight is variable + -15%

The n'duja is one of the Calabrian cured meats that is finding more feedback in the world. It is a sausage with a very spicy flavor and a very strong aroma. It has a creamy and therefore spreadable consistency, used a lot in the kitchen, in first courses as well as in appetizers and on bruschetta. , and flavored with Calabrian chilli, from which it derives its intense and decisive taste.

It is stuffed into natural guts, pierced and then tied by hand with natural twine, finally subjecting it to a slow maturation which lasts about sixty days. Vacuum-packed in slices of about 350 Gr (Weight loss +/- 15%) Shipped in a freshness-saving bag and cold accumulator in gel ideal to ensure that the product travels at a controlled temperature.

Shipped vacuum-packed in a freshness-saving bag and ice gel Calo weight 15%

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