Here is a typical cured meats whose roots are firmly estabilished in southern italy’s own tradition. Our recipe draws from a typical, rather big, very extensively seasoned calabrian cured meat, which originally represented the abudance and the chance to extend the usage of cured meats for the whole of the year. Its characteristic squashed shape is owed to a pressing process. It is obtained from selected, roughly minced meats and its best version is undoubtedly the one with hot chili pepper. It has a round taste and an unmistakable flavour.
This kind of salami is suitable with different culinary usages, starting with being the main ingredient in a tasty sandwich or as an entrée’, or as a dressing on a pizza or croutons, accompained with fresh vegetables.