Calabrian spianata, also called schiacciata, is known for its flat shape and intense spicy flavour. It uses premium pork cuts such as ham and shoulder, finely minced with cubes of fat, salt, black pepper and Calabrian chilli.
MAIN FEATURES
Shape: flattened and oval, obtained by pressing during curing, often between steel racks or under weights.
Appearance: bright red from the chilli, with clearly visible small cubes of white fat.
Taste: distinctly spicy, balanced by cured-meat aromas. A less common mild version is made without hot chilli.
Curing: usually around 60–120 days in cool, ventilated rooms.
DIFFERENCES
Soppressata: spianata uses finely minced meat, whereas Calabrian soppressata PDO uses more coarsely cut meat in smaller casings.
’Nduja: unlike the spreadable cream made with fatty cuts, spianata is a solid salami for slicing.
Besides starters, spianata is a key ingredient for Calabrian pizza and gourmet sandwiches.
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