I would call this an ‘aperitivo’ 🤩❤️

Salamino is one of the most popular cured meats in Italy, I wanted to recreate a Calabrian version, which stands out for its bright red color and spiciness. It is obtained strictly from the shoulder and bacon of the pig, to which lard is added, all finely chopped separately and then mixed together with the addition of spices typical of Calabrian cured meats: pepper, chili, wild fennel. The meat is stuffed and tied by hand to form the classic salami shape. Seasoning takes place in environments with humidity and controlled temperature for no less than 40 days. Recommended as an appetizer and for stuffing sandwiches.