Spianata Spicy vacuum-packed

Spianata Piccante is obtained from pork coming exclusively from selected farms, especially from the best parts of shoulder, fillet and bacon, chopped into medium grain and is flavored with spicy Calabrian chilli and black pepper.

Once the best pork meats have been obtained and selected, the dough is created.

The dough then continues its path towards the stuffing phase, where the dough is placed in natural casing before proceeding to the process that characterizes its shape and taste: pressing.

We only use steel grids which give it the typical Spianata shape.

A maturation of about 60 days in a ventilated environment and a light smoking, in front of our fireplace, complete its production.

In this process, our geographical position between the bed of the River Trionto and the hilly environment, offers a unique and effective microclimate to cure our cured meats in a natural way.

Spicy Spianata is excellent for filling a fragrant sandwich, but it is really ideal sliced ​​directly on a hot pizza.

Its strong and spicy taste and aromas will make the experience unforgettable. It will become your favorite pizza.

At home, on the other hand, you can enjoy it directly inside a majestic platter of our cold cuts sliced ​​on the spot. If you do not have a slicer, it will not be a problem at all, a very thick slice is what it takes to enhance all its characteristics.

Spianata Piccante, like the whole range of our cured meats, is completely free of gluten and milk derivatives. Precisely for this reason, you can choose our Spicy Spianata without worrying about any allergies or intolerances.