The food of Calabria in the years not much has changed; the various dishes have different origins based on the peoples who inhabited this region, like the Greeks and the Arabs. The introduction of hot pepper goes back after discovering the Americas, as originating in Central America.
Of great importance are the preserved food, such as anchovies (in oil and hot pepper), pork sausages (such as’ nduja brawn and Calabria), cheese, pickled vegetables, and dried tomatoes, which allowed it to survive periods of famine, in addition to long periods of the siege of Turkish pirates.
Capocollo di Calabria DOP
Pork Salami shoulder and neck stuffed into pork bladder, amply spiced; sometimes smoked or conserved in olive oil or flavored with cooked wine.
Sausage flavored with white wine and chili.
Culatello di Calabria
The culatello comes from the heart of the strictly Calabrian pig’s thigh; the meat is massaged with salt, natural flavors, and aromatic herbs and left to rest for ten days. It is then wrapped in natural film and energetically tied with food string. Finally, it undergoes curing for at least three months in an exceptionally calm, dry, well-ventilated, and hygienically controlled environment.
The aromatic walnut salami is wonderfully delicate and almost fat-free, has a refined and inimitable taste, spicy and soft on the palate.
The aromatic walnut salami is naturally free of dyes, gluten, and milk derivatives.
Pork Salami meat, lard, liver, and lights are ground together and stuffed into pig’s bowels, then spiced with chili and aged up to 1 year; eaten as an antipasto, spread on bread, and incorporated in pasta sauces.
According to an ancient recipe, it is made with giblets and fatty parts of pork mixed with chili (a lot!), Bagged, then smoked at first, and then cured. Fully complies with the principles of home economics Calabria (low!), That “the pig did not throw anything away.”
Unlike the other Calabrian salami, compact and robust way of their maturing, nduja maintained its “soft” to allow its use to spread over time.
The hypotheses on the origin of the name ‘nduja are many, probably derives from the French “andouille” (sausage), and may have been imported during the Napoleonic domination in the Kingdom of Naples, of which Calabria was part. The Calabrians have reinterpreted and personalized the ‘nduja recipe by adding the most crucial ingredient of their cuisine, the chili.
It‘s almost superfluous to point out how the nduja, thanks to the exquisite taste and spicy chili, so Calabria (jokingly called “the Viagra Calabrese), is by some considered an aphrodisiac. You can ‘also be skeptical about it, but indeed the nduja has beneficial effects on the cardiovascular system.
Pancetta di Calabria DOP
Pancetta di Calabria became part of many Italian recipes and is widely used in the preparation of fried. It can also be consumed raw or barely heated, sliced thin, more or less, along with salt bread, baked in a wood, a typical local tradition.
Salsiccia di Calabria DOP
According to an ancient recipe, made with giblets and fatty parts of pork mixed with chili ( a lot!), bagged, smoked at first, and then cured. Fully complies with the principles of home economics Calabria (low!), That “the pig did not throw anything away.”
Soppressata di Calabria DOP
It is certainly the most famous Calabrian salami, different in mincing and pressed under stone weights before being cured. During treatment, natural flavors such as cumin, black pepper, red pepper, and chili peppers are added to meat, which is then aged. Depending on the type of product, the aging process may last from a minimum of thirty to a maximum of one hundred days.
The salamis from suino nero di Calabria – Calabria black pork, are featured at www.nerodicalabria.com