Spianata calabrese piccante (200gr)

RAW MATERIAL

Pork meat blended with red pepper and local red chilies and matured for at least 45 days

APPEARANCE

The shape of the salami is flat and its color is peppery red, with white- pinky pieces of fat scattered across

TASTE

Spicy, strong to the palate, meaty and round; the aftertaste is round and spicy

MATURING

At least 60 days

SUGGESTIONS

A traditional Calabrese salami with strong taste that can be enjoyed over pizza or with focaccia; excellent ingredient for pasta recipes