Piccante
- Red pepper
- Hot
Salsiccia di Calabria
Salsiccia di Calabria DOP is a cured pork sausage made in Calabria, with hot, sweet-pepper and red-pepper-free versions.
- Meat
- Pork
- Minimum curing
- 30 days
- Protection
- DOP
- Where it is made
- Calabria
Piccante, dolce or bianca
These label terms describe the use of red Capsicum peppers, not whether black pepper is present.
Dolce
- Red pepper
- Sweet
Bianca
- Red pepper
- Not used
| Piccante | Dolce | Bianca | |
|---|---|---|---|
| Red pepper | Hot | Sweet | Not used |
Shoulder leads the mixture
The specification requires shoulder to make up at least half of the meat mixture. The sausage is usually stuffed in natural pork casing and formed into a chain or a U. An edible collagen casing and a straight format are permitted for the specified sliced, packaged product. Curing lasts at least 30 days.
