Tag: Salami

Spicy Sausage: technical info

28.2.2018

SHAPE:

This spicy sausage is one of Calabrian main type of salami, and got a tubular shape, horseshoe, and a weight of about 0.4 Kg. Rose color.

INGREDIENTS:
-Pork
-Salt
-Spicy pepper
-Spices, natural aromas
-Dextrose
-Fennel
-E 301 antioxidant
-E 250, Conservative
-E 252 Conservative

PRODUCTIVE PROCESS:

Grinding meat. Dough with ingredients. Bagging. Seasoning.

MINIMUM HOLDING TIME (TMC)

  • Under Empty: 120 dd
  • Recommended storage conditions,  Temperature: +3/+6°C
  • Transport temperature +5/+7°C
  • Shelf life 120 dd

NUTRITIONAL INFORMATION:

  • Proteins: 30.64%
  • Carbohydrates: 1.50%, of which Sugars 0.40%.
  • Fat: 23.97%, of which Saturated 9.90%
  • Salt 2.90%
  • Energy value: 344 Kcal or 1433 Kjoule.

ALLERGEN LIST (usually absent):

-Cereals containing gluten (wheat, rye, oats barley, spelled, kamut or their hybridized strains)
-Crustaceans or crustaceans
-Eggs and egg products
-Fish and fish products
-Peanuts and peanut products
-Soya and soy products
-Milk and milk products
-Nuts
-Molluscs and mollusc products
-Lupine and lupine based products

 

Soppressata

16.02.2018

One of the most known sausages and salami labelled in Calabrian DOPs is, certainly, “Soppressata”. Among them stands out the Calabrian “sorpressata”, because in Calabria, and generally in the south of Italy, this salami is part of southern Italian cultural heritage, much more than in the north.

“Soppressata di Calabria” enjoys protected designation of origin status, as in example that one produced in Acri and Decollatura, highly renowned.

And, even if there are many variations, and only two principal types are made (a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria), only Calabrian Soppressata is the Italian dry salami that has an international success.