Calabrian salami part2

[smokininthegarden]

Here is the other Calabrian salami I started with the soppressata de Calabria, it got stuffed into larger casings so it took longer, but it was well
Worth the wait. This is basically just my hot Italian sausage I make links with, the kind with anise and fennel seed in it. I added the fermentation
and everything else needed to cure it and then added some of the Calabrian pepper paste. The flavor is outstanding, definitely a keeper.

I am really liking this pepper paste, have been trying to think of other salamis/sausages to try it in
I am definitely going to put some in the next batch of fermented pepperoni I make.

Cal

 

[indaswamp]

Nduja.....make some Nduja....stuff is incredible!

 

[forktender]

Wow, that looks and sounds great I love and use a bunch of Calabrian chili, I love the slow burn.

 

[Brokenhandle]

sure looks good! Sounds like it would go great with cold beer!

Ryan

 

[smokininthegarden]

Nduja.....make some Nduja....stuff is incredible!

Hey swamp
Yes. I first came across Nduja on Poli’s site but have also seen some posts on here for making it.
It is definitely on my to do list.
Cal

 

[smokininthegarden]

Wow, that looks and sounds great I love and use a bunch of Calabrian chili, I love the slow burn.

Fork,
I love the Chile’s as well, if you can find them whole in a jar they are excellent sliced and used as a pizza topping.
Cal

 

[forktender]

I love them on pizza there has been jars of Tutto brand Calabrian chili at the ready as long as I can remember.