Salsiccia di Calabria DOP is made all over this extraordinary region and it is the most well-known and widespread among Calabria cold cuts.
Pork processing has an ancient origin in this land, and it probably dates back to the Magna Grecia. Historical evidence of the skill of Calabria butchers are known since the XVII century. The famous Giacomo Casanova had the chance to taste Calabria sausages during his journeys and he wrote that they were the best he ever had.
Salsiccia di Calabria DOP comes frome the processing of the pork's shoulders and ribs with lard, grains and powder of black pepper, sweet and spicy red pepper, bell peppers cream, wine, fennel seeds and flavorings. There are three varieties sold, Bianca, Dolce or Piccante (White, Sweet or Spicy), depending on the seasoning. It is made into sausage using pork guts and it is shaped on form of a small chain or a horseshoe. It is stored for a year in dry and fresh rooms hanging from the ceiling or dipped in oil in glass jars.
The guidelines provide for the use of neat coming exclusively from Italian pigs grown in Calabria: they are bred and fed following traditional techniques , mainly with barley, corn, chickpeas and acorns. This way, the meat has excellent quality.
It has a very peculiar and intense flavour, exalted by simple, natural leavening bread and local red wines with a high alcoholic strength.