The sausage of Calabria PDO, available in white, sweet and spicy version, is obtained from the mixture of meats, minced to medium cut, obtained from the shoulder and the under rib of the pig bred in Calabria. Flavoured with fennel and Calabrian chili, sweet or spicy, they are stuffed into natural gut. Hand woven and tied with natural string, they are left to age for at least 30 days.
