The spianata, like ventricina (made with the same meats but different in shape), is a salami that stands out from the other Calabrian sausages for its size.
The medium-chopped meat mixture is made from ham and pork shoulder with the addition of lard removed from the top of the loin and flavored with ground red pepper and black pepper.
Produced without gluten and milk derivatives, the spianata comes in two variants: spicy and sweet.
The dough is stuffed into natural, perforated casings and in the case of the flattening inserted in special steel grids that give the crushed shape from which the name derives.
Finally, it undergoes a slow maturation which is about sixty days.
Vacuum packed in slices of about 400 Gr
Shipped in a freshness bag and gel cold accumulator ideal for ensuring that the product travels at controlled temperatures.