Longobucco Silana dried Sausage from natural ingredients (spicy or sweet)

The processing of the Silan sausage is carried out following centuries-old processing methods to the letter, using fresh and quality local raw materials, which still today offer a final product of the highest quality.

Sausage Silana is a typical Calabrian cured meat, originally from the Sila area, prepared exclusively with pork, salt, spicy ground pepper and locally produced wild fennel seeds. The fresh ingredients are expertly blended before being stuffed into the pig intestine and hanging to air to be then transformed into the dried sausage ready to be consumed.

To start the natural drying phase of the fresh product, the Sausage Silana is dried, as soon as it is produced, usually in cool and airy places, suitable for the curing of cured meats.

The dried Silana sausage is the undisputed protagonist of appetizers and delicious dinners based on typical products.

Used in traditional gastronomic preparations such as "pitta picata", on the other hand, it helps to enhance taste and flavor, thanks to the Calabrian organic chilli and fennel seeds that blend perfectly with the warm and fragrant flavor of the "pitta".

Silana sausage, processing

The ingredients of the Silana sausage are the same used centuries ago and have never changed: pork, salt, spicy ground chilli and dried wild fennel seeds collected on site.

Once the processed mixture of meat and spices is stuffed into the natural casing, the sausage begins to take the shape with which we know it.

The sausage is thus ready for slow aging, the final stage before being consumed, which guarantees its healthiness and a unique consistency.

The spicy Longobucco sausage contains all the knowledge and experience of a historical domestic preparation strongly linked to the territory.

Silana sausage, the story

The first written documents on the production of Silana sausage date back to the early eighteenth century.

Some studies, however, have hypothesized that the processing of pigs in Calabria had already taken place a long time before, during the Magno-Greco period.

Considering the spread throughout southern Italy of the rite of pork processing, we can say that the Longobucco Spicy Sausage is a tradition that has been carried on for centuries.

The protagonist of the processing phases of the Silana sausage is the Calabrian territory, which thanks to its characteristics has a fundamental influence on the seasoning of the products.

Silana sausage, the territory

Thanks to the ideal microclimate of Longobucco, the right temperature and humidity are ensured during the curing phase of the salami to guarantee the drying and natural preservation of the product.

Although we have had to adapt by law, in recent decades, to the modernization of laboratories and production processes, therefore, it must be stated that all the products of the cured meats line contain the fundamental presence of the "genius loci" (local genius and mastery) which contributes to the enhancement of the characteristics of the final product.

Currently, our spicy sausage is well present on local tables, and its production is renewed every year, as a ritual, particularly in the period from December to February.