Slow Cured

Spianata Piccante

Dry-Cured Calabrese Salami
Spianata Piccante
Slow Cured

Spianata Piccante

Dry-Cured Calabrese Salami

Seasoned with hot chili pepper. Spianata Piccante Maestri is the spicy version of Spianata, a typical salami from the Southern regions of Italy. It is made by stuffing a natural casing with very finely minced pure lean pork and small lardons of prime quality fat. Seasoned with hot chili pepper and garlic. It is then pressed into its distinctive shape. Dry-cured for approximately 2 months. Cut in two halves and vacuum packed.

PACKAGED WEIGHT:
4 LB (1.8 KG)
Nutrition Facts