Spianata Piccante Intera Coati
Salami
€42,50
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Spianata Piccante Intera Coati
€42,50
/
2.5
kg
Weight: 2.5 kg
SKU: A1439
Purchased 2 times
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Spianata Piccante is a cured pork salami with the characteristic flat shape, enriched with chilli pepper and natural spices. The slow maturation develops a compact and elastic texture and an intense aromatic profile. The flavour is bold, with pronounced heat and a long finish. Ideal for thin slicing — pairs perfectly with structured charcuterie boards, aged cheeses and red wines.
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FAQ
Where is Spianata Piccante Intera Coati made and what is its history?
Spianata Piccante Intera Coati is the spicy variant of the Calabrian flat salami tradition, produced by Coati — one of the oldest and most renowned producers of northern Italian norcineria with Calabrian production facilities —, combining the technique of manual rolling and the use of Calabrian Peperoncino at the highest artisan level. The Coati company was founded in 1921 in Verona and grew into one of the historic producers of northern Italian norcineria. Through partnerships with Calabrian producers, Coati incorporated the Spianata into its range and produces it according to the traditional Calabrian recipe: pork from selected farms, Calabrian Peperoncino, garlic and black pepper, manual rolling to elliptical form at the end of ageing of at least 60–90 days. The term 'Intera' in the name designates the whole format — that is, the complete, unsliced salami in natural casing, ready for ageing and direct sale. The spicy version ('Piccante') contains a concentration of Peperoncino that makes the product noticeably hotter than the sweet version, but not as extreme as Nduja — it is a robust, well-balanced heat profile that warms the palate without overwhelming it.
How to store Spianata Piccante Intera Coati and what to pair it with?
- Whole: hanging or lying flat at 12–16 °C; up to 5 months
- Once cut: wrapped in wax paper in the fridge; use within 2–3 weeks
- Remove 20 minutes before tasting: the flat shape warms up faster
In the kitchen: On a Calabrian antipasto board as a counterpart to the sweet Spianata and Capocollo. Thinly sliced — wide slices thanks to the flat shape — on bruschette with Calabrian oil. In pasta alla calabrese or pizza diavola. As an intense flavour enhancer in sauces. Pairing: Cirò Rosso Classico PDO or Gaglioppo for the heat-on-heat synergy; Greco di Bianco for contrast.
What guarantees the quality of Spianata Piccante Intera Coati?
Spianata Piccante Intera Coati is produced according to the traditional Calabrian recipe without gluten or milk protein additives, in compliance with European food safety regulations for fermented meat products. The Peperoncino proportion must be declared on the label.
Is Spianata Piccante Intera Coati gluten-free? Does it contain lactose?
- Allergens: pork; Calabrian Peperoncino (medium-high — check label); garlic; black pepper
- Gluten: absent
- Lactose: absent
- Pregnancy: with caution — raw aged meat; Peperoncino in moderation
- Vegan/vegetarian: not suitable
