Google


Italian Salami
Calabria
 


cooking tours to Tuscany
Small groups
Cooking
Tours to Italy
 

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.

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).


© 1997-2010 Enrico Massetti
TangoItalia - Food, Wine, Travel, and... tango in Italy.