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Spicy Schiacciata, Salumificio Calla' (500gr)

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Why we love it

The spicy Schiacciata (o spianata) is the ideal cold meat for lovers of strong and decisive flavours.

The traditional Calabrian schiacciata is obtained from lean, legs’ meat of Calabrian pigs, coarse grounded and added with salt, black pepper and, of course, Calabrian hot red chilli.

The mixture is left to rest for a whole night and bagged in natural guts meticulously washed, pierced and tied by hand with food string. The spianata is then pressed, to give it the typical shape, and left to mature for at least ninety days in a special cool, dry, controlled environment.

At the cut, the spicy spianata has a compact consistency and it is evident the coarse-grained grind of the meat. The flavour is intense and spicy, as well as its scent.

The spicy spianata is perfect to eat sliced on pizza, in sandwiches or sliced in a board of Calabrian appetizers, to be enjoyed with a good glass of red wine.

Our artisan spicy spianata is gluten and lactose free.

Please note that the weight is approximate. Our spicy Schiacciata is made by artisans by hand, not a factory, and can vary a few grams either way. If ordering the smaller size, the spicy schiacciata is freshly sliced and will come vacuum packed.

Pork, hot pepper, salt, black pepper, antioxidant E301, preservatives E250 E252

The artisan who made it

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.

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