Sausage Calabria joined the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 January 1998.
Being a product PDO certification requires that the entire production process must be carried out in the region of Calabria.
Sausage of Calabria PDO is among the Calabrian salami, the most known and widespread.
Roll out the meat of the shoulder and under-rib processed when the internal temperature is between 0 ° and 3 ° C. Suitably flavored with black pepper or red pepper or spicy and sweet fennel seeds, it is stuffed into natural casings of pig, then drilled and intertwined in the characteristic shape of a chain or horseshoe.
Seasoning lasts not less than 30 days.


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