Spianata Calabra: history, production and pairings of Italy's spiciest cured meat
Spianata Calabra is one of the most characteristic and recognisable cured meats of Southern Italy. With its flat shape — from which it takes its name — and the intense red colour given by Calabrian peperoncino, it wins at first sight and at the first bite with its decisive, spicy and enveloping flavour.
Origins and tradition
Spianata Calabra has its roots in the Calabrian peasant tradition, where the processing of pork was a collective ritual that marked the winter months. The peperoncino — the symbolic ingredient of Calabrian cuisine — was not only a flavouring but also a natural preservative, fundamental before the advent of refrigeration.
Today, Spianata Calabra is produced in respect of this tradition, with selected pork and Calabrian red peperoncino DOP, one of the most prized in Italy.
How it is produced
Spianata Calabra is obtained from lean pork — mainly shoulder and leg — coarsely ground and seasoned with salt, black pepper and abundant Calabrian red peperoncino, sweet or spicy depending on the variant. The mixture is stuffed into natural casings and then pressed during ageing, which lasts at least 30 days, to obtain the characteristic flat and compact shape.
The pressing is the step that distinguishes the Spianata from traditional salami: it gives a more compact consistency and a uniform distribution of fat and spices in every slice.
How to enjoy it
Spianata Calabra is a cured meat with a strong character, to be combined with ingredients that balance its spiciness:
- On its own on durum wheat bread or Calabrian homemade bread
- With fresh cheeses such as ricotta or mozzarella, which dampen the spiciness
- On pizza or on focaccia, for a touch of authentic South
- On the board with black olives, pickled vegetables and aged pecorino
Discover our artisan Spianata Calabra selected from the best producers of Calabria.
Wine pairings
The spiciness of the Spianata requires wines capable of standing the comparison:
- Structured red wines: Cirò Rosso DOC, Primitivo di Manduria, Nero d'Avola — the great reds of the South
- Fresh white wines: Greco di Tufo or Vermentino for a refreshing contrast
- Craft beer: a cold lager or an amber beer are perfect informal pairings
Why choose an artisan Spianata Calabra
The quality of the peperoncino and the selection of the meats make all the difference. An artisan Spianata has a clean and persistent spiciness, without excessive burning, with a sweet and smoky aftertaste that tells the story of the Calabrian territory.
Explore our selection of Southern Italian cured meats and bring the authentic flavours of Calabria to your table.
