Calabria
Southern Italian region. 'Nduja, capocollo di Calabria DOP, soppressata calabrese — the spicy and chile-driven southern Italian charcuterie tradition.
Calabria sits at the toe of the Italian boot and has the spiciest cured-meat tradition in Italy, driven by the regional dependence on Calabrian chiles (peperoncino). The signature product is 'nduja — a soft, spreadable, fiercely spicy pork-and-chile preparation that has become globally fashionable since around 2015. 'Nduja di Spilinga is the regional standard (the village of Spilinga in Vibo Valentia province is the historical center); the preparation is essentially fermented salumi with very high chile content, packed loosely so it can be spread on bread or stirred into pasta. Capocollo di Calabria DOP is the regional whole-muscle cured pork shoulder, traditionally spiced with chile and fennel — distinctly different from northern Italian coppa.
Soppressata calabrese is the regional dry-cured fermented salami, typically with chile and garlic, coarsely ground and rough-textured.
Typical products
- 'Nduja di Spilinga
- Capocollo di Calabria DOP
- Soppressata Calabrese
- Salsiccia Calabrese