How to prepare Calabrian spicy salami 

Spianata Piccante Calabrese is a typical Calabrian salami, air cured naturally for months. A traditional salami that can be enjoyed on pizza or with focaccia, or of course ready to eat with Italian cheese and crusty bread. The name Spianata Calabrese comes from its shape (Spianata meaning "flattened"). Made with Calabrian chili peppers, spicy heat but not over powering. The fresh pork used to make the salame is a select blend. The soppressata has very ancient origins. Unlike other cured meats, soppressata has a flattened shape, caused by pressing during the drying process. The soppressata is one of the culinary symbols of Calabrian gastronomy. The province of Cosenza is the main center of production.

At the time of slaughter, pigs must be at least 8 months old and weigh at least 140 kg. The meat used is obtained from the ham and the shoulder, the selection must be precise and the fat must come from the front of the loin. The mixture can be enriched using flavorings such as salt and black or red pepper. The regulation also allows the use of the following ingredients: casein, ascorbic acid, sodium salt, sodium lactate, sodium nitrate, potassium nitrate and sodium nitrite.

The selected parts of the pig are ground and stuffed inside a natural casing, obtained from the large intestine of pigs, washed with water and lemon for a long time. Once filled, the intestine is pierced with a pin and tied with a natural cord, then it is left to dry for two weeks. The shape of the cured meats is cylindrical, 15 cm long and with a diameter of 6 cm. After this period, the soppressate are put on a cloth and covered, placing a table with some weights in order to achieve the right pressing. At this point, the products are left to mature for at least 45 days. The Calabrian soppressata is a culinary product with an intense taste, slightly spicy and savory but balanced. The scent is very special. It can be served with red or rosé wines.

The Soppressata, also called suprissata or suppizata, is one of the great cured meats of the Calabrian gastronomic tradition, one of the four to have obtained the D.O.P. recognition, and is probably the one that best represents the concept of hospitality in Calabria. There is no family that does not welcome a guest without taking out of the pantry a soppressata, slicing it and offering it almost as if it were a welcome gift, in a sort of ritual that has been going on for a very long time. The origins of this typical salami are ancient, like most of the products of peasant culture, and there are basically two hypotheses about the origin of its name. For some it is a derivation of the verb"soppressare", which means "press" and "tighten with soppressa", and in fact the soppressata comes in a slightly flattened form that derives from the tradition of pressing the salami, putting it under a weight during the drying phase. According to others, however, the name derives from the contraction of two terms of the Calabrian dialect: susu which means "above" or "above" and impizzare which means "hang". From this the meaning "hanging at the top" and in fact the salami is hung on the ceiling beams during seasoning.

Ingredients

4 kg of pork

600 g pork lard

80 ml red wine

115 g fine salt

150 g red pepper powder (spicy or sweet)

Black peppercorns

Pork gut

Kitchen twine

Method

Desalt the casings in cold water and place them in a bowl containing a solution of water and vinegar (for each liter of water you need 20 ml of vinegar) for an hour. After this time, rinse and set aside. Meanwhile, grind the meat with the fat (those who do not have the machine can cut them with a knife), put them in a bowl and add salt, black pepper, red pepper and red wine, then work everything with your hands, so as to distribute the spices well and melt the salt. Let the dough rest for a few hours, then proceed to fill the casings, trying not to leave empty spaces to prevent air from forming inside the soppressata. Once the dough is bagged, pierce the casings with a large needle to let out the excess air and close with string. Place the soppressate in a rather large container, lined with tea towels, and leave them there for 24 hours. Hang the soppressate spacing them together to facilitate drying. Let them dry for about 5 days, then arrange them between two sheets and put them between two boards; On the upper table gradually place weights to crush them. After 2-3 days, hang them again in the air to mature for about 80-90 days, depending on weather conditions.