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Salsiccia curva piccante San Vincenzo
The spicy catena sausage San Vincenzo is a typical Calabrian product, produced with pork. Only natural ingredients are used to made such as fresh pork, spicy pepper and sweet pepper. The chain sausage is an excellent product consuamto with cheeses and wines of the Calabrian tradition.
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San Vincenzo spicy curved sausage: selling the traditional meat from Calabria, the sausage online.
The San Vincenzo catena Calabrian sausage is a traditional product made with slightly coarse pork minced meat. The catena salsiccia has a bright red colour thanks to the addition of the spicy pepper preserve to the paste. This sausage was finally recognised as DOP (POD) in 2007 and it is a protected by the consortium of Calabrian cured meat. This spicy version, with the addition of chilli, is very well known, but the Salumificio Mena also offers the sweet version for those who love more classic flavours. The chain sausage is so named thanks to the shape that resembles that of a chain. In fact, the sausages are placed one after the other.
| meat | Suino |
|---|---|
| Size | 300/350 g |
| Location | Prodotto in Italia |
| How it's made | The Calabrian spicy sausage is made with selected pork meat; the parts used are the pork shoulder and the meat under the ribs, which are coarsely minced and then peppers, fennel, salt and pepper are added to it. The meat is put in animal casings and then the sausage are tied by hand in their typical horseshoe shape. Drying and 30-days curing are carried out in specific rooms at controlled temperature and humidity. |
| Storage | In cool environment. Cover the sliced side with a cloth. |
| Aging | Short |
| Salami type | Sausage |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The Calabrian sausage is a product that goes well with any kind of aperitif, excellent with medium-aged cheeses and light-bodied red wines which can clean the mouth from the fat, such as a Lambrusco or a Prosecco for white sparkling wines.
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