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Typical salami from Calabria include:
| Capocollo |
Pork shoulder and neck stuffed into pork
bladder, amply spiced; sometimes smoked or conserved in olive oil or
flavored with cooked wine. |
| Cervellata Calabrese |
Sausage flavored with white wine and chili. |
| 'Nduja |
Pork meat, lard, liver, and lights are
ground together and stuffed into pig's bowels, then spiced with chili
and aged up to 1 year; eaten as an antipasto, spread on bread, and
incorporated in pasta sauces. |
Salsiccia di Calabria - Calabrian Sausage (*)
Calabrian cured sausage comes from locally-raised hogs. During treatment natural
flavors such as cumin, black pepper, red pepper and chilli peppers are added to
the meat which is then aged and shaped into a chain.
|
 Soppressata - Calabria
(*)
It is certainly the most famous Calabrian salami, different in its way of mincing
and pressed under stone weights before being cured.During treatment, natural flavors
such as cumin, black pepper, red pepper and chilli peppers are added to meat which is
then aged. Depending on the type of product, the ageing process may last from the minimum
of thirty to the maximum of one hundred days.
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The Calabria salami marked (*) above are for sale at:
www.yndella.com
(on-line orders)
All the Calabria salami above are also for sale at:
Salumificio Ussia
(telephone or e-mail order)
(due to FDA regulations they do NOT ship to the USA).
(c) 1997-2008 E. Massetti
TangoItalia - Food Wine Travel in Italy - Home
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