Artisanal Calabrese Cured Meats Box: Capocollo, Guanciale, Nduja, Soppressata, Sausage and Fillet - Traditional Delicacies of Calabria

CAPOCOLLO AND GUANCIALE: Typical cured meats of the Italian gastronomic tradition, protagonists of Calabrian tables, with a balanced and soft taste, ideal for appetizers or recipes – 400 g each. NDUJA: The most famous cured meat of Calabria, artisanally prepared with a mix of minced pork and Calabrian red chilli pepper. Semi-spicy, creamy and spreadable flavour. Perfect for appetizers, bruschetta and first courses, 250 g. SOPPRESSATA: Traditional Calabrese salami, made with fine cuts of pork, pepper, chilli pepper and Calabrese pepper sauce. Fragrant and naturally seasoned. Symbol of welcome in Calabrian homes, 350 g SPICY SAUSAGE: Ancient Calabrian sausage made with shoulder meat, pork lard, Calabrian chilli pepper and wild fennel. No added preservatives, ideal for lovers of genuine and healthy products, 350 g. FILLET: The leanest Calabrese salami, made with the most prized part of the adult pig's thigh. Lean, sweet and edible in every part. Massaged with salt, pepper, spices and herbs, 500 g.