top of page
  • Writer's pictureSu Guillory

Making Calabrian Salami

One of the truly unique things about Calabria is how connected people are to the land. Whereas most of us are more used to buying the food we need at the grocery store with little thought to where it came from, Calabrians more often make the food themselves, especially in the tiny villages.

In January, making Calabrian salami (this refers to all types of meat products, including salsiccia and soppressata) is an age-old practice passed down through generations, a ritual that begins with a respect for quality ingredients and a commitment to time-honored methods. Pork, seasoned with a carefully curated blend of spices such as fennel, black pepper, and Calabrian chili peppers, takes center stage. This distinctive spice mix infuses the salami with the region's bold and vibrant flavors, creating a product that is both aromatic and uniquely Calabrian.

The Calabrian Salami Process Unveiled

Crafting Calabrian salami is an intricate process that demands patience and skill. The pork is meticulously cut, seasoned, and left to marinate, allowing the spices to permeate the meat. Following this, the mixture is carefully stuffed into natural casings, traditionally made from the intestines of the pig. The sausages are then left to dry and cure, a process that can take weeks or even months. This slow curing allows the flavors to intensify, resulting in a salami that is rich, savory, and deeply satisfying.

Cultural Significance of Making Calabrian Salami

Beyond its gastronomic appeal, salami holds cultural significance in Calabria. The communal aspect of making Calabrian salami often brings families and communities together, fostering a sense of connection and shared heritage. Many households have their own variations of the recipe, each a testament to the unique stories and flavors that define Calabrian cuisine.

Celebrating Calabrian Salami

As the cured sausages hang in the cool cellars and kitchens of Calabria, locals eagerly await the culmination of their efforts. Gatherings often center around the unveiling of freshly made salsiccia and soppressata, where friends and family come together to savor the fruits of their labor. Whether enjoyed in a bun hot-dog-style or incorporated into hearty pasta dishes, Calabrian salami is a culinary gem that reflects the soul of the region.

Planning a visit in January? We can add salami-making to your custom Calabria itinerary!


bottom of page