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Meat from Italy
Salsiccia di Calabria is a matured pork sausage from Calabria, protected as a PDO. Minced shoulder, haunch and rib meat with 6 to 20 % fat is seasoned with salt, black pepper, chilli or sweet pepper, wine and spices, stuffed into natural pork casing, twisted into a chain or a U, and matured for at least 30 days.
| Pork shoulderat least 50 % | [masaf-salsiccia] |
| Pork haunchat most 15 % | [masaf-salsiccia] |
| Pork rib cut (sottocostola)at most 50 % | [masaf-salsiccia] |
| Pork fat6–20 % per kilogram of processed meat | Frozen meat may not be used[masaf-salsiccia] |
| Salt and whole or ground black pepper | [masaf-salsiccia] |
| Strong or mild red chilli pepper or red bell pepper (Capsicum), ground or as a purée | Labels may say strong, mild or white (no pepper)[masaf-salsiccia] |
| Wine, spices and natural aromas | [masaf-salsiccia] |
| Dextrose, sucrose, ascorbic acid or sodium ascorbate, potassium nitrate, sodium nitrite and starter cultures (all optional) | Listed as permitted additions; the specification gives no amounts[masaf-salsiccia] |
| Starter | optional starter cultures (the specification lists them among the permitted additions) |
Total time across the recorded steps: 30 days
What changes: Shoulder, haunch and rib meat are minced with pork fat
The pigs are heavy Italian breeds reared and slaughtered in Calabria, at least 140 kg on average at slaughter. Frozen meat is not allowed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salsiccia di Calabria is a matured pork sausage from Calabria, protected as a PDO. Minced shoulder, haunch and rib meat with 6 to 20 % fat is seasoned with salt, black pepper, chilli or sweet pepper, wine and spices, stuffed into natural pork casing, twisted into a chain or a U, and matured for at least 30 days. Made in 4 steps over 30 days. The longest step, mature, takes at least 30 days (MASAF 2011).
| Main step | at least 30 daysSet[masaf-salsiccia] | Mature |
|---|---|---|
| Temperature | 0–3 °CSet[masaf-salsiccia] | Select and mince the meat and fat |
Salsiccia di Calabria is set apart by its shape, a hand-twisted chain of 40 to 80 cm or a U, and by its mix of shoulder, haunch and rib meat. It is matured for only 30 days or more, a short time next to Calabria's soppressata and capocollo.
The specification sets no pH or water limits. In one study of southern Italian salsiccia, the homemade sausages held more free biogenic amines than industrial ones made with starter cultures. The steps here describe controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
The 1998 registration summary dates the first written reference to pork processing in Calabria to the seventeenth century, in a work it names as "Della Calabria Illustrata". The name was registered as a PDO by Commission Regulation (EC) No 134/98 of 20 January 1998. That summary describes the salsiccia as hand-twisted into a chain and matured in a short to average time. The 2011 specification text also allows the U shape and sets 30 days as the minimum maturing time.
