COD. 2312 REGION | CALABRIA PRINT
Spianata Piccante Sap Salumi
INGREDIENTS Lean pork, salt, chillies, spices.
SEASONING 30 days
WEIGHT 2 kg
SHELF LIFE 3 months
This type of salami is typical from the Calabria area (Southern Italy) and is produced only with the best quality pork cuts. It is seasoned and cured during 30 days in metal cages that produces the typical pressed “squarish” shape, which is where the salami gets its name from “spianata”. It is a coarse grind salami that is seasoned with chili (what it gives it the distinctive red color) and black pepercorn.
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