Spicy Calabrian flatbread 230 g

Description

Spicy Calabrian Spianata – Traditional Salume with Explosive Character

Spianata Calabrese Piccante represents one of the most characteristic excellences of Calabrian charcuterie, a cured meat with an intense flavor and an indomitable personality that encapsulates the essence of the southern territory. This extraordinary sausage, with its characteristic flattened and flattened shape, is distinguished by the generous presence of Calabrian hot chili pepper, which gives it that fiery character typical of the regional gastronomic tradition.

Unlike the famous ‘nduja, spicy Calabrian spianata calabrese maintains the compact texture typical of cured salami, offering the palate a complex taste experience where the spiciness blends harmoniously with the flavors of premium pork and traditional spices. The crushing process during curing not only gives the characteristic shape, but also promotes an even distribution of flavors and optimal maturation.

Prepared exclusively with selected pork, diced lard, and a skillful blend of Calabrian hot chili peppers, spices, and sea salt, spicy spianata is the result of a tradition that has been handed down for generations in Calabrian pork butchers’ families, custodians of secret recipes passed down orally.

Organoleptic Characteristics

External Appearance: Characteristic flattened and oval shape, deep red surface due to the coating of ground Calabrian hot pepper. The flattened shape testifies to the traditional pressing process during aging.

Appearance at Cutting: Bright red color with finely distributed white veins of lard. The minced meat is very fine, intersected by cubes of lard that impart softness and flavor. The presence of chili is visibly uniform throughout the section.

Aroma: Intense, penetrating aroma dominated by the spicy notes of Calabrian chili peppers, with hints of traditional spices and the characteristic scent of seasoned meat blended with the essential oils of the chili.

Taste: Firm and spicy taste, never aggressive but progressive on the palate. The spiciness of the Calabrian chili develops gradually, accompanied by the savoriness of the meat and the sweetness of the lard that balances the overall intensity.

Consistency: Firm but soft texture, easily sliced. The fat melts gently releasing the spicy flavors and spicy notes, while the meat maintains a pleasant chewiness.

Traditional Production Process

Meat Selection:

• Prime pork (thigh and shoulder)
• Lard selected for quality and freshness
• Strict control of raw material

Mixture Preparation:

• Fine mincing of pork
• Cutting the lard into uniform cubes (4-6mm)
• Gradual incorporation of spices

Characteristic Spicing:

• Calabrian hot chili pepper: Native sun-dried varieties
• Sweet pepper: For flavor balance
• Sea salt: Natural preservation
• Black pepper: Complementary aroma
• Secret spices: Second family recipe

Bagging and Forming:

• Natural pork casing filling
• Traditional twine binding
• Pressing characteristic: Crushing to obtain the typical shape

Controlled Seasoning:

• Period of 45-60 days in natural environments
• Controlled temperatures 12-16°C
• Relative humidity 75-85%
• Gradual development of spiciness and aromas

Authentic Ingredients and Composition

• Pork (75-80%): selected leg and shoulder
• Pork lard (15-20%): cut into uniform cubes
• Calabrian hot pepper (3-5%): native varieties
• Sweet pepper (1-2%): to balance the intensity
• Sea salt (2-3%): natural preservation
• Ground black pepper: traditional aroma
• Calabrian spices: second regional recipe
• Natural flavorings: local herbs and spices
• Natural pig gut: for traditional bagging

Traditional product – Often without chemical preservatives

Nutritional Values per 100g

Average values that may vary according to chile intensity and recipe

Conservation and Maturation

Whole Product:

• Store in cellar or cool room (12-16°C)
• Relative humidity 70-80%
• Protect from direct drafts
• Durability: 4-6 months from production

Sliced Product:

• Store in the refrigerator at 2-6°C
• Wrap in food grade paper
• Consume within 5-7 days after cutting

After Opening:

• Protect the cut surface
• Cover with cling film
• Keep separate from delicate foods

Specific Recommendations:

• Chili pepper is a natural preservative
• Avoid places that are too humid or dry
• Pungency may intensify over time
• Handle with gloves if sensitive to spiciness

Differences from other Calabrian Cured Meats

Spianata vs ‘Nduja:

• Consistency: compact flattened vs ‘nduja spread
• Meat: Spianata uses fine cuts vs ‘nduja uses fatty scraps
• Shape: Flattened flattened vs ‘nduja in blind casing
• Usage: Spianata slices vs ‘nduja spreads

Spianata vs Soppressata:

• Shape: flattened vs. cylindrical soppressata
• Pungency: Spicier paved for abundant chili pepper
• Texture: smoother flattening for embedded lard
• Tradition: Spianata more rustic and homemade

Distinctive Features of the Esplanade:

• Unique flattened shape
• Firm but balanced spiciness
• Visible presence of diced lard
• Uniform deep red color

Serving and Tasting Tips

Ideal Temperature: Serve at 18-20°C to appreciate all the aromas

Cutting Techniques:

• 3-4mm slices for optimal tasting
• Well-sharpened knife so as not to crumble
• Perpendicular cut to show marbling

Mode of Presentation:

• Calabrian chopping board: With local cheeses and ‘nduja
• Spicy Appetizer: On toasted homemade bread
• Tasting: With vegetables in oil from Calabria

Gastronomic pairings:

• Cheeses: Caciocavallo silano, pecorino crotonese
• Bread: Calabrian pitta, Altamura bread
• Preserves: eggplant in oil, roasted peppers
• Beverages: Cold milk to mitigate spiciness

Uses in Calabrian Cooking

Traditional Preparations:

• Pasta: Spaghetti with spianata and cherry tomatoes
• Pizza: Spicy topping for Calabrian pizza
• Flatbreads: Stuffing for stuffed flatbreads

Elaborate Appetizers:

• Spicy Bruschetta: On bread with fresh tomato
• Crostini: With cottage cheese and honey for contrast
• Mixed Appetizer: Star of regional chopping boards

Main Courses:

• Escalopes: White meat wraps
• Roasts: Spicy Lardings
• Stews: Basic stir-fry for intense flavor

Modern Preparations:

• Gourmet Pasta: With Burrata and Arugula
• Spicy Risottos: Creamy Finish Mantecatura
• Salads: With fresh vegetables and lemon

Territorial Wine Pairings

Calabrian Red Wines:

• Cirò Rosso Classico: Structure that supports spiciness
• Gaglioppo: Softness that balances the spiciness
• Sweet Magliocco: Sweetness that contrasts intensity

Refreshing White Wines:

• Greco di Bianco: Acidity that cleanses the palate
• Mantonic: Aromaticity that goes well with spices
• Sheep: Freshness that mitigates the spiciness

National Wines:

• Primitivo di Manduria: Alcoholic power that holds up
• Nero d’Avola: Southern Sicilian Structure
• Falanghina: Refreshing minerality

Beers and Beverages:

• Fresh Lagers: To quench the spiciness
• IPA: Hops that balance the spices
• Iced Milk: Traditional Calabrian Remedy.

Tradition and Territory

Historical Origins: Calabrian spianata originated from the peasant tradition of the need to preserve pork using chili peppers as a natural preservative. The crushing technique favored drying and even distribution of the spices.

Typical Production Areas:

• Cosenza: Tradition of mountain areas
• Catanzaro: Variants of the Calabrian Sila.
• Reggio Calabria: Influences of the ‘nduja of Spilinga
• Croton: Techniques of pastoral tradition.

Cultural Significance: Spianata represents Calabrian ingenuity in transforming simple ingredients into extraordinary products, using chili not only for flavor but as a functional storage element.

Quality Control and Authenticity

✅ Certified and controlled Calabrian raw materials ✅ Native chiles from local crops ✅ Traditional process respecting ancient techniques ✅ Absence of preservatives in many artisanal productions ✅ Graduated spiciness control according to recipe ✅ Traceability of ingredients from source to finished product ✅ Natural seasoning in traditional environments