Top 3 Calabrian Sausages

Macelleria Ioppolo is a traditional butcher shop located in the heart of the Italian region of Calabria, specifically in the municipality of San Giorgio Morgeto, in the province of Reggio Calabria. This butcher shop is known for its dedication to the quality of meat and meat products, carefully selecting and offering only the best to its customers. With a long-standing tradition, Macelleria Ioppolo offers a wide range of meat products, including fresh meats, sausages, cured meats, and specialties that are characteristic of Calabrian cuisine. The Ioppolo family, who owns the butcher shop, always strives to provide the best quality, using only meat from trusted and high-quality sources. The shop prides itself on its personalized approach to each customer, offering advice on preparation and cooking techniques, as well as recommendations for the best meat products based on the customers' desires and needs.Expand

Antico Nero d'Aspromonte is an Italian artisanal producer specializing in hams and cured meats derived from the indigenous wild black pigs of the Aspromonte region in Calabria. Their product range includes traditional items such as ham, shoulder ham, 'nduja, capicola, cotechino, and gourmet salami. These products are crafted following strict artisanal criteria, ensuring authenticity and quality.Expand

'Nduja is a traditional spicy, spreadable pork sausage from Calabria, believed to originate in a small town of Spilinga. Known for its fiery flavor, creamy texture, and versatility in cooking, 'nduja originated in rural Calabria as a way for farmers to utilize less desirable cuts of pork by mixing them with a high concentration of chili peppers for preservation and flavor. It is typically made from pork fat, meat (especially shoulder or belly), and an abundance of Calabrian chili peppers, which give it its distinctive red color and intense spiciness. The high fat content results in a soft, spreadable texture, setting it apart from traditional cured sausages. After the ingredients are mixed, 'nduja is stuffed into natural casings and cured for weeks or months, allowing the flavors to develop while maintaining its creamy, paste-like consistency. Its bold, smoky, spicy, and slightly tangy flavor makes it a unique ingredient in Italian cuisine. 'Nduja is incredibly versatile; it can be spread on crusty bread as an appetizer, melted into pasta sauces, used as a pizza topping, or incorporated into soups and stews for a spicy kick. It pairs well with cheese, seafood, and eggs, adding depth and heat to a variety of dishes.Expand

Among the typical products of southern Italy, soppressata stands out as a type of Calabrian cured sausage, made from a mixture of coarsely ground finest pork cuts: ham, shoulder, and tenderloin, along with fat from the front loin. The meat is seasoned with salt, black pepper, and strong or mild peperoncino. Stuffed into a natural casing and hand-tied with twine, it is left to mature for a minimum of 45 days in a cool, humid place to develop the rounded, savory taste that comes from slow ripening. Sometimes it's cured close to a brazier where orange peels are burnt, which gives this sausage quite a distinctive aroma. Bright red in color and rather spicy, it is about 15cm long and slightly flattened, with a diameter of about 6cm. The sausage is traditionally produced in the province of Cosenza, including the towns of Acre and Serra San Bruno. An excellent choice for any charcuterie assortment, soppressata is most often served as an antipasto accompanied by cheese and sourdough bread.Expand

‘Nduja di Spilinga is a traditional, spicy, spreadable pork sausage from the town of Spilinga, located in the region of Calabria in southern Italy. It is widely regarded as the authentic and original version of ‘nduja and is celebrated for its rich, bold flavors and artisanal production methods. Made using a simple yet perfected recipe, ‘nduja di Spilinga consists of finely ground pork fat, meat (often cuts like the shoulder or belly), and a generous amount of Calabrian chili peppers. These chilies give it its characteristic fiery heat, vibrant red color, and natural preservative qualities. The mixture is stuffed into natural casings and slow-cured for several weeks, allowing it to develop its distinct smoky aroma and creamy, spreadable texture. What sets ‘nduja di Spilinga apart is its connection to the local terroir. The chili peppers, pork, and traditional curing techniques are deeply tied to the culture and history of Spilinga, where families have passed down recipes for generations. It is typically enjoyed spread on crusty bread, incorporated into pasta sauces, or used to add a spicy kick to pizzas and stews.Expand