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Picanduja, spreadable, spicy salami from Calabria
cooled product 0 ° C to + 7 ° C
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
This Calabrian speciality is made from raw, well-marbled pork and bacon that is minced together with hot, fresh peperoncini. The mixture is then filled into casings, briefly smoked and air-dried for 1 month. It is an exciting seasoning for cooking, such as on pizza, with pasta or in sauces.
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