Salsiccia Fresca (Fresh Sausage)

Sausage is one of the most popular cured meats in Italy and especially in Calabria where it is characterized by its bright red color and its spiciness. It is obtained strictly from the shoulder, from trimming of the ham and pork belly, all minced separately and then mixed together with the addition of spices typical of Calabrian meats: pepper, chilli pepper, wild fennel. Dough is stuffed and tied manually to form a chain. After a couple of days of drying it is put under vacuum and is immediately ready to be cooked.