The sausage is prepared with the shoulder and thigh muscle in a coarse cut. After grinding, the meat is kneaded, with the addition of salt and chili, then stuffed into the small intestine, and tied in segments of about 40…

Capicollo is obtained from the back of the pig’s neck. It is kept in brine for a couple of days, then it is wrapped in the veils that are obtained from the pig’s intestine, and inserted into an elasticized net…

 In order to produce the calabrian suppressed, the pork’s thigh pulp is predominantly chosen. After grinding, the meat is salted, flavored with chili pepper and kneaded, finally stuffed in the large intestine of pork (the finest) in segments of about…

The bellies, still stretched, are placed in brine for a few days. Then rolled up and wrapped in veils obtained from the pig’s intestines, they are then placed in an elasticised net which will keep them tight for the seasoning…

The Calabrian ‘Nduja of Spilinga is a sausage made with pork and 30% by weight of chilli. The meat and chilli pepper after grinding, are kneaded by adding salt, the dough is homogeneous red and creamy, then it is stuffed…