Salsiccia Picante Curva
Carefully selected meats are minced in medium grain and kneaded in a skilful way with natural flavours, salt and Calabrian red 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 or an arched 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 an unmistakable intense aroma, it is a spicy and spicy salami.