Description
The Calabrian sausage is a typical product made with medium-grain pork. The sausage appears red because pepper paste and spicy chili are added during the mixing process. The sausage received the DOP recognition in 2007 and is a product protected by the consortium for the protection of Calabrian cured meats. The spicy version with added chili is famous, and the Mena salumificio also offers a sweet variant for lovers of classic flavors. Pairings: The spicy Calabrian sausage is a product that accompanies any aperitif, excellent with medium-aged cheeses and with light-structured red wines that cleanse the palate, such as Lambrusco or Prosecco for sparkling whites. Storage: In a cool environment. Cover the cut part with a cloth. Processing: The sweet spicy Calabrian sausage is prepared with selected pork; the parts used are the shoulder and the under-rib of the pig. These are minced to a medium grain and during the mixing process, typical Calabrian spicy pepper sauce, fennel, salt, and pepper are added. The casing used is of animal origin, and they are hand-tied in the characteristic horseshoe shape. This is followed by drying and a short aging period of about 30 days in special rooms with controlled temperature and humidity. Aging: 24