Salsiccia Dolce Curva


The sausage is the most popular of the Calabrian cured meats. Carefully selected meats are minced in medium grain and kneaded with natural flavours, salt and sweet chilli. The dough is then left to rest for a whole night and then bagged in natural casings meticulously washed, pierced and tied with food string, giving it the typical chain shape called a curve. Finally, there is a seasoning period of at least fifty days in a special cool, dry, well-ventilated and hygienically controlled environment. When cut, the sausage has a soft and compact consistency, of an intense red colour with the presence of some white parts coming from the fat of the bacon. With an unmistakable aroma and intense flavour, it is a slightly spiced salami.

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