Organic Spicy Salami

100% pigs born and raised in the wild on the Tolfa mountains, with hot chilli pepper and sweet paprika - already sliced

Fiery red to the eye, enveloping on the palate: the spicy flavor that warms without burning, ready to light up any table.

Organic Spicy Salami from Poggio Felicioso

Poggio Felicioso's Organic Spicy Salami brings the gentle fire of the South to the wild pork butcher's shop in the Tolfa mountains: meat from pigs born and raised 100% on the farm, blended with salt, hot chili pepper, and sweet paprika, giving each slice that intense red color and the balance of heat and sweetness that distinguishes great spicy salamis. The animals are raised free-range, fed organic, GMO-free feed, and never treated with antibiotics, in a short, all-Italian, CCPB-certified supply chain. Offered in convenient, ready-to-eat slices, it preserves the aroma of curing intact: open the package and the platter is ready to serve.
 
 
 

The roots of this spicy salami are deep in tradition

The history of spicy salami begins with a journey: that of chili pepper, which landed in Calabria in the 16th century on Spanish ships returning from the Americas. Southern farmers soon realized that the red "diavulillu" wasn't just flavorful, but also a natural preservative, perfect for protecting cured meats in the hot climate of southern Italy. Thus were born the spicy sausages and salamis that would make Calabria and all of southern Italy famous. Chili pepper became "the poor man's spice," capable of ennobling any cured meat, and spicy salami became the symbol of a generous and passionate cuisine that today the wild pig of Tolfa reinterprets with character.
 
 
 

Choosing Organic Spicy Salami means taking care of yourself

Chili pepper is much more than a palate-pleasing treat: its capsaicin is studied for its antioxidant properties and to support circulation and metabolism, while sweet paprika provides valuable carotenoids. The salami offers complete proteins, highly absorbable iron, zinc, and B vitamins, with the added benefit of wild-caught meat: a more balanced and aromatic fat, the result of daily exercise and a diet based on organic grains. The absence of antibiotics in the farm and CCPB organic certification complete the flavor and transparency profile.
 
 
 

How to Best Use: Organic Spicy Salami

• HOMEMADE DEVIL'S PIZZA — The American-Italian classic in the most genuine version: kneaded with the Organic Pizza Flour Mix, seasoned with the Fresh Organic Tomato Pulp , Organic Fiordilatte Mozzarella, and distribute the spicy slices which will become crispy at the edges in the oven.
• THE DEVIL'S FEATHERS — A tasty first course in a quarter of an hour: cut the salami into strips and brown it so that it releases its red oils, add the biodynamic datterino tomato sauce and stir them Organic Penne Rigate: spicy, fragrant, irresistible.
• THE CHOPPING BOARD WITH HONEY — The “hot honey” trend explained in one gesture: slices of spicy salami with a drizzle of Organic Honeydew Honey e Organic Buffalo Cherries fresh next to it: the sweet-spicy-lactic contrast that conquers everyone on the first go.

The Producer: Poggio Felicioso

A family of pork butchers from the Tolfa mountains, Poggio Felicioso raises over 300 free-range pigs using grains grown on their own farm: a closed supply chain, authentic animal welfare, and CCPB organic certification in every slice.
 
 
 

Ingredients

Pork, salt, hot chili pepper, sweet paprika. Preservatives: E250, E252.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1716 kJ / 412 kcal
• Fat: 33 g, of which saturated fatty acids: 12 g
• Carbohydrates: 1,5 g, of which sugars: 1 g
• Protein: 25 g
• Salt: 4,2 g

Indicative average values ​​for the seasoned spicy salami category. 
 
 
 

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