Hormel · 28 g
Hormel Calabrese Salami
What it is
This is a type of cured pork sausage. It is seasoned with hot red pepper flakes, giving it a distinct spicy flavor. The salami is typically dry-cured, which means it is preserved through a process of drying and aging. This results in a firm texture and concentrated taste. It is often sold in thin slices, ready to be enjoyed as is or incorporated into various dishes. The characteristic red flecks are from the chili peppers used in its preparation.
How people cook with it
Calabrese salami is a versatile ingredient that can elevate many meals. Its bold flavor makes it a popular choice for snacking and entertaining.
- On charcuterie boards
- In sandwiches
- As a pizza topping
- In pasta dishes
To enjoy, simply unwrap the salami and separate the thin slices. It is perfect for adding to a cheese platter alongside crackers and olives. For a quick lunch, layer the slices onto your favorite bread with some provolone cheese and a spread of mayonnaise. It also works wonderfully as a flavorful addition to homemade pizzas, scattered over the sauce and cheese before baking. You can also chop it up and add it to cooked pasta dishes or omelets for an extra kick of flavor and texture.
How it differs from similar foods
Unlike milder salamis, Calabrese is known for its pronounced heat from the red pepper flakes. This spiciness sets it apart from varieties like Genoa or Sopressata, which may have different spice profiles or textures. The curing process also contributes to its unique firm yet tender consistency.
Who it is for
Home cooks looking to add a spicy, savory element to their meals will appreciate this salami.
How to keep the rest
Once opened, store any remaining Calabrese salami in an airtight container or tightly wrapped in plastic wrap. Keep it refrigerated to maintain its freshness and prevent it from drying out further. It is best consumed within a week of opening for optimal flavor and quality.