Meats and cured meats

Salsiccia di Calabria (cured sausage)

Salsiccia di Calabria PDO: fennel-scented, sweet or hot, tied in a chain

Shoulder and rib meat from Calabrian-raised pigs, with a share of lard, are seasoned with black pepper, wine and fennel seed, in a sweet or a hot version. Cased in natural gut and tied in a chain or a U, the sausage cures for at least thirty days. A PDO since 1998.

• Medium grain when sliced, with the fat evenly spread
• Natural red with black pepper, bright red with chilli: the colour tells you the type
• Fennel and black pepper carry the aroma, in the sweet and the hot alike

How to enjoy it. Slice it as a starter with other cured meats, local cheeses and sourdough bread. Hung in a cool, dry room, or kept under oil in a glass jar, it lasts a long time.

Production areas

Calabria

The full story, sources and places on apulica.com →