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hot Calabrian salame

Lots of hot pepper gives this Calabrian speciality a bright red hue. It's soft and spreadable, eaten by itself on bread or used as an ingredient in sauces.

Slow Food Presidium: 'Nduja di Spilinga


Cured Meats and Sausages

Slow Food

Text © Dana Facaros & Michael Pauls

Image by Jessica Spengler