Piccante
- Red pepper
- Hot
Salsiccia di Calabria
Salsiccia di Calabria DOP is a cured pork sausage made in Calabria, with hot, sweet-pepper and red-pepper-free versions.
- Meat
- Pork
- Minimum curing
- 30 days
- Protection
- DOP
- Production area
- Calabria
Piccante, dolce or bianca
These label terms describe the use of red Capsicum peppers, not whether black pepper is present.
Dolce
- Red pepper
- Sweet
Bianca
- Red pepper
- Not used
Shoulder leads the mixture
The specification requires shoulder to make up at least half of the meat mixture. The sausage is usually stuffed in natural pork casing and formed into a chain or a U. An edible collagen casing and a straight format are permitted for the specified sliced, packaged product. Curing lasts at least 30 days.
