Traditionally made in small links of 10, this salami was originally created in the Calabria region of Italy. Coarse in texture, naturally fermented and flavoured with cracked peppercorns and dried chilli
A Gourmet Specialties Line – The typical spianata of Calabrian tradition: chilli peppers and cubes of lard are added to its finely minced mixture, to give that spicy hot note typical of southern Italy
Available sliced in: 1kg, 500g and 80g
Italian Prosciutto Filo
Prosciutto Filò has been seasoned and cured for a minimum of 12 months to achieve its unmistakable quality and taste
Available sliced in: 1kg, 500g and 80g
Calabrese
A distinctive, hot flavoured salami from the Calabria region made with coarsely minced pork and beef, plenty of spices and crushed chillies
Reviews
There are no reviews yet.