SPICY SPIANATA HALF

TIPS TO FULLY TASTE IT The typical mix of flavours and its versatility make Spicy Spianata very special and different from the other salamis. It is recommended to serve Spianata as an appetiser or for an Italian-style aperitif or to stuff toasts and tasty sandwiches. In addition, this product is used to flavour the famous ‘Alla Diavola’ pizza. It is not suitable for more delicate palates, for which we recommend Campagnolo Salami whose flavour is much more delicate due to the presence of black peppercorns instead of chilli pepper. PROCESSING Calabrian Spianata is known to be made from a mixture of finely minced pork, diced lard, chilli pepper, various types of spices and salt. The mince is stuffed into casings and pressed until it reaches its typical flat and oval shape. Finally, the sausage is left to mature in ventilated rooms for about four months, at the end of which it is ready to be eaten. Spicy Spianata is characterised by the absence of mould and its bright red colour, made even more vivid by the Calabrian chilli pepper used to flavour the mince. HISTORICAL BACKGROUND The ancestral origins of Spicy Spianata prove that this cured meat is linked to Calabrian tradition. In fact, in the past, it was common practice for families to own one or more pigs that were bred in specific stables dedicated to the production of pork. During winter, families used to slaughter the pigs and invite relatives and friends to celebrate amidst the notes of traditional Calabrian songs. During these festivities, Frittuli – pork fritters – were prepared by heating pork fat in a pan while making various types of sausages, including Spicy Spianata and then shared, as tradition wants.