Parco Nazionale della Sila

Sausage of Calabria PDO is the most known and widespread cold cut of Calabria. It is obtained from a mixture of meat coming from the pig shoulder and underbelly, processed when the inside temperature is between 0° and 3°C.
Adequately seasoned with black pepper grains or sweet or spicy chili pepper and fennel seeds, it is put into pig natural bowels that are later pierced and shaped as a chainlet or horseshoe. The maturation process lasts no less than thirty days.