The undisputed queen of all calabrian cured meats, usually regarded as a ‘noble’ cured meat due to its high quality. It’s made of selected lean meat, drawn from both thigh and fillet, roughly minced, and then squashed to the point of reaching its typical, slightly pressed or squashed, shape. It reaches its best taste once the seasoning is complete, thanks to the cool and pure microclimate of sila’s mountains. It’s a fairly low-fat product (just 20% of average fat), and for this reason, it is in step with today’s dietary trends.
Excellent when served pure with homemade bread but also as entrée’, or together with crotone’s pecorino cheese and full bodied red wine.