Fresh Calabrian sausage is traditionally made with selected pork cuts such as shoulder and the meat under the ribs. It contains no chemical preservatives and has an intense aroma from local ingredients. Stuffed into natural casing, it is made ONLY with pork, salt and hot chilli, following old farming traditions.
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Variants: mainly mild, with sweet red-pepper powder, or spicy, with classic Calabrian chilli.
Traditional ingredients: pork, salt, wild fennel seeds and often Calabrian pepper sauce for its red colour.
Processing: many producers still chop the meat by knife, giving it a coarse texture and artisan character.
Consumption: as a fresh product, it must be eaten within a few days after thorough cooking on the grill, in a pan or in the oven.
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