This artisan spicy sausage is made with lean meat strictly from Calabrian pigs, with the addition of fat to adds softness. The pieces of meat are hand cut in medium grain and kneaded with salt and Calabrian red chilli. The mixture is left to rest for a whole night and then bagged in natural casings meticulously washed, pierced and tied. Finally, a maturing period of at least fifty days follows.
This spicy Calabrian sausage has an unmistakable aroma and intense flavor with a taste of Calabrian chilli perfectly balanced.
Sausage is one of those cold cuts that find multiple uses in the kitchen, from appetizer to enrichment to main courses.
Meat, salt and Calabrian chilli are the only ingredients of the Calla’s sausage, it is free of preservatives, gluten and lactose free.
Please note that the weight is approximate. Our Sausage is made by an artisan by hand, not a factory, and can vary a few grams either way.
It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.
Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat.
In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.
Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.