History, tradition and territory
The Salsiccia di Calabria PDO is one of the most traditional products of Calabria and its origin is very old and linked to the family processing of pork. In the past, the Calabrian cold cuts were flavored with local wild plants, such as garlic, much less with pepper. After its discovery, the American pepper, or chilli pepper, was used in the production of local salami, such as the Salciccia di Calabria PDO. As Regulation says, the Salsiccia di Calabria must be obtained from the processing of pig meat born in the Calabrian territory or coming from the Basilicata, Sicily, Puglia, and Campania regions, provided that within the 4th month they are transferred to Calabria, and then slaughtered and processed in the same territory.
The paste is made of pork meats from the picnic shoulder and the part under the ribs, and it’s dressed with black pepper, chilli pepper, pepper cream, wine and fennel seeds. This mixture is put in natural pork casings which are then pierced and braided manually in the typical “chain” shape. It usually has a 30 days seasoning.