The Sausage of Calabria DOP is one of the most widespread products of the ancient Calabrian pork-butchery tradition. The culture of pork processing in Calabria probably dates back to the times of the Greek colonization of the Ionian coasts and is still deeply rooted throughout the territory.
This spicy sausage is made using shoulder pulp and pork belly, Calabrian chilli cream, salt and fennel seeds: a few ingredients for a true masterpiece that everyone likes, thanks to the sweetness of the non-spicy chilli.
Aged for a minimum of 30 days, the sweet Calabrian DOP sausage is deeply characterized by the climate of southern Italy, where the warm winds that blow during the summer allow for a gradual and perfect maturation of the meat.
Sausage can be served as an appetizer together with other meats and cheeses, together with a good bread, or cut into cubes it can be used in numerous recipes.