Matured spicy sausage salami

The colour is an intense red and the flavour is decidedly spicy. When cut, the spicy and decisive aroma that distinguishes it is unleashed.

Meat cut: mix of lean meats (shoulder and mince) and fatty meats (belly, throat and lard).

Processing: the meats are carefully selected and trimmed, before grinding with an 8 mm plate. They are then mixed with spices and aromas according to a very old Calabrian recipe with the addition of paprika and hot chillies.