Is salami piccante spicy?
Giuseppe Martinelli
2025-09-03 21:08:56
Numero di risposte
: 22
Salami Piccante is a spicy salami with red peppers and several varieties of paprika.
It's hot, but not so much that it overwhelms the great flavor of artisan cured salami.
Salame Piccante translates to "spicy salami", often called pepperoni.
Its international popularity has led to it being produced in an enormous variety of shapes and at varying levels of quality.
There's a world of difference between a genuine Salame Piccante and the pepperoni on fast food pizza.
Organic spices are employed cautiously in the European tradition to complement and not overwhelm the flavorful, well-marbled, natural pork.
Kristel Battaglia
2025-08-27 14:03:00
Numero di risposte
: 20
Spicy Salami Piccante Sliced
This is my perfect product to add to a pizza.
You can add it below the cheese and toppings and cook or equally amazing to add fresh on top after cooking - try and see which you prefer and let us know!
Salami Piccante (Spicy), 1 Kg Pc from Dhs. 107.50
QB: IPPoCh016 Salami Piccante (Spicy)
Germano Martinelli
2025-08-21 05:22:51
Numero di risposte
: 16
It gives off a slightly strong, spicy, acidic aroma. On the tongue, this cured meat is salty and meaty, with a particular heat that only adds to its taste. The spiciness is balanced just right, never overwhelming or distracting, just perfectly harmonizing with the rest of its flavor. This cured meat from Calabria is more often made and spiced with hot chili peppers, or in generic Italian terms, peperoncino. To match the spiciness, pair with a fresh, light, medium-bodied rosé wine such as Ramón Bilbao Rosado that come in a pale salmon color and wafts beautiful citrus scents as you pour it. Enjoy undercurrents of orange, redcurrant and apricot— fruity flavors enough to balance the heat!
Sarita Parisi
2025-08-12 17:56:46
Numero di risposte
: 14
Salame Piccante, spicy Italian cured meat according to a typical Calabrian recipe.
It is seasoned with paprika and hot chilli following a typical Calabrian recipe.
The taste is hot and aromatic, well-balanced, not too fatty and with no foreign, metallic or overly acidic flavours.
Delvecchio Salame Piccante is a spicy Italian cured meat made with different sized chunks of pork meat which are carefully selected according to the traditional homemade recipe.
It is seasoned with paprika and hot chilli following a typical Calabrian recipe.
The strong, inviting aroma of the salami is due to the blend of natural flavourings.
The taste is hot and aromatic, well-balanced, not too fatty and with no foreign, metallic or overly acidic flavours.
Aldo Mariani
2025-08-02 08:55:11
Numero di risposte
: 21
Salami Picante was born of a tide of requests for something hot, a tide that has been rolling in since we began producing salami.
The result is a salami that gracefully strikes a harmonious balance between making sure the heat is felt and making sure you can still taste the salami’s meaty, salty nuances.
Salami Picante is a one of a kind spicy salami that will arouse your senses and heed your call when you ask for it nice and hot.
Slowly dry-cured with pasture-raised, heritage breed pork, hand-harvested sea salt, and a delicate, house-made blend of chiles.
Pasquale Grasso
2025-07-24 09:40:53
Numero di risposte
: 21
Spicy Spianata is a typical Calabrian sausage, made with selected pork, enriched with black peppercorns and hot chilli pepper.
The characteristic feature of Spicy Spianata is its intense flavour of chilli pepper.
It is not suitable for more delicate palates, for which we recommend Campagnolo Salami whose flavour is much more delicate due to the presence of black peppercorns instead of chilli pepper.
Spicy Spianata is characterised by the absence of mould and its bright red colour, made even more vivid by the Calabrian chilli pepper used to flavour the mince.
Ingredients Pork meat, salt, hot pepper, spices, dextrose.
The mince is stuffed into casings and pressed until it reaches its typical flat and oval shape.
Finally, the sausage is left to mature in ventilated rooms for about four months, at the end of which it is ready to be eaten.
Calabrian Spianata is known to be made from a mixture of finely minced pork, diced lard, chilli pepper, various types of spices and salt.
Lia Donati
2025-07-24 07:57:31
Numero di risposte
: 19
A fresh, piquant bouquet of chilli pepper exalted by fennel seeds.
Spiciness reigns, tempered only by an aromatically seasoned soul.
The aroma is complex, combining the typical notes of sweetness of fennel seeds with the intense aroma of chili pepper.
The taste is that of a deli meat of great character, sharp and balanced.
Chili and especially fennel seeds are difficult to match, but the Prosecco with its fresh and floral notes is perfect to blend the persistent sweetness of fennel and round the spicy flavour of the chili pepper.
Maria Lombardo
2025-07-24 03:56:45
Numero di risposte
: 23
Spicy Salami Spinata Calabra is a fiery delicacy made with coarsely ground pork, chili peppers, and spices.
Golfera’s Spicy Salami draws inspiration from this tradition.
Crafted from selected cuts of heavyweight pigs and seasoned with a harmonious blend of paprika and chili peppers, it delivers moderate heat, earthy depth, and a touch of smokiness.
The coarse grind and slow curing process creates a rustic texture and concentrated flavor.
Golfera’s salami is cured in the traditional Southern Italian style, prioritizing quality and complexity over uniformity.
Flavor profile includes bold heat with chili peppers, paprika, and aromatic spices.
This salami bridges tradition and innovation—one savory slice at a time.
Golfera’s Spicy Salami Spinata Calabra invites you to explore Italy’s bold, sun-soaked flavors.
Whether you’re crafting a gourmet pizza or a rustic appetizer, this salami is perfect for those who like a spicy kick.
Leggi anche
- What is piccante soppressata?
- What is the difference between calabrese and soppressata?
- Is sopressata better than salami?
- Is soppressata healthy?
- How do Italians eat soppressata?
- Is calabrese the same as salami?
- Can you eat salami piccante raw?
- Which is hotter, salami or pepperoni?
- Is soppressata similar to pepperoni?