Meat
Salame piccante
Also called spianata calabra, spicy salami, Calabrian salami
A dry-cured pork salami seasoned with Calabrian chilli, deep red and often pressed flat (spianata). It is what Italian pizzerie put on a pizza diavola.
Origin
Calabria.
Flavour
Porky, fatty and properly hot, with a sweet chilli perfume. Its fat runs red in the oven.
How to use it
Slice thin and lay it on pizza for the last minutes in the oven, or eat it with bread. American pepperoni is a milder cousin, not the same thing.
Storage
Whole, hang or keep in a cool dry place. Sliced, wrap and refrigerate for a week.
