Salsiccia di Calabria

Dish

Salsiccia di Calabria

Salsiccia di Calabria is made by grinding pork and mixing it with spices and salt. The mixture is then stuffed into casings and left to dry for several weeks. The result is a flavorful and spicy sausage that is often used in pasta dishes or served as a snack.

Jan Dec

Origins and history

Salsiccia di Calabria has been a staple in Calabrian cuisine for centuries. It is often used in traditional dishes such as pasta alla Calabrese or served as a snack with bread and cheese.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Salsiccia di Calabria, including those made with different types of meat or spices. Some recipes call for adding wine or vinegar to the mixture for added flavor.

Presentation and garnishing

Salsiccia di Calabria can be presented sliced or whole, and is often garnished with fresh herbs or grated cheese.

Tips & Tricks

To reduce the spiciness of the sausage, remove the seeds from the chili peppers before adding them to the mixture.

Side-dishes

Pasta dishes, bread, cheese

Drink pairings

Red wine