Spianata Piccante half vacuum-packed
Spianata Piccante CLAI: the Calabrian cured meat with an intense flavor
Spianata Piccante CLAI, also known as Schiacciata Calabra, is a typical cured meat from Southern Italy that combines tradition with intense flavor. Prepared with 100% Italian pork and flavored with chili pepper and fennel seeds, it faithfully recalls the famous spicy Calabrian spianata.
With its characteristic flattened shape and vibrant orange color, this spicy schiacciata releases an unmistakable aroma and a balanced taste between the sweetness of the meat and the spiciness of the chili pepper.
It is gluten-free, milk and dairy-free, also suitable for those with particular dietary needs.
Why choose Spianata Piccante CLAI
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Typical Calabrian recipe with CLAI quality: inspired by the tradition of spicy Calabrian spianata, also known as schiacciata calabra, it is made with 100% Italian pork for an authentic taste and high-quality ingredients.
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Selected ingredients: the quality of the raw materials is guaranteed by UNI EN ISO 22005:2008 certification, which ensures the 100% Italian origin of the meat. Gluten-free, milk and dairy-free, it is perfect for those looking for a genuine and safe spicy homemade salami.
- Unique flavor and color: Spianata Piccante CLAI stands out for its vibrant orange color and its strong, persistent, and spicy taste. An ideal product for lovers of strong flavors, in a practical format for every need.
Also discover the Whole Spianata Piccante CLAI
CERTIFICATIONS
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Free from gluten, milk, and dairy products, it is a genuine and safe cured meat, guaranteed by the UNI EN ISO 22005:2008 certification which attests to the controlled origin of the meat.
Origins and characteristics of Spianata Piccante
Spicy spianata is a cured meat typical of Southern Italy, particularly Calabria, also known as schiacciata piccante (spicy flatbread) for its flat, elongated shape. It's made with finely ground pork, a well-balanced mix of lean and fatty cuts, and seasoned with chili pepper and sometimes fennel seeds. After being stuffed, the spianata is pressed for several days and aged until it achieves its characteristic orange color and bold flavor.
It's a very versatile cured meat: it can be enjoyed on its own, thinly sliced, or as an ingredient in sandwiches, pizzas, and appetizers. Thanks to its intense aroma and balanced spiciness, spianata is popular throughout Italy and often chosen as an alternative to the more well-known round salami.
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