Salsiccia Secca Piccante di Casalbore: Passion and Heat
The Salsiccia Secca Piccante is the ultimate pride of Southern Italy. Only high-quality pork is used for this dried sausage, coarsely ground to retain the authentic, meaty texture and bite.
The secret of the flavour lies in the perfect balance between tender muscle layers, quality fat, and the addition of fiery, sun-dried Italian peperoncino. During the slow aging process in the dry mountain air of Casalbore, the spicy aromas penetrate deep into the meat. This results in a warm, intense piccantezza that tantalises the palate without masking the rich flavour of the pork.
Artisanal Quality & Southern Italian Tradition
Our spicy salsiccia stands out for its pure refinement:
Casalbore Terroir: Naturally dried in the unique hilly landscape of Campania.
Traditional Coarse Grind: Provides the characteristic rustic texture and mouthfeel.
Pure & Allergen-Free: Completely gluten-free and lactose-free.
Serving Suggestions & Gastronomy
Aperitivo Saporito: Cut into diagonal, thick slices and serve on an antipasto board with aged Pecorino Romano, black olives, and rustic country bread.
On Pizza & in Pasta Sauces: Cut into cubes or thin slices as a tasty topping on a homemade pizza, or let it simmer briefly in a rich tomato sauce for a spicy primo piatto.
Wine Advice: Excellent to pair with a full-bodied, characterful red regional wine from Campania, such as a local Aglianico del Sannio or a fruity Primitivo.
Frequently Asked Questions (FAQ)
How spicy is this Salsiccia Piccante?
The sausage has a distinct, warm spiciness from the traditional pepperoncino, but is balanced so that the rich meat flavour remains central.
How should I best slice the sausage?
Slice the salsiccia with a sharp knife into diagonal slices about 3 to 5 mm thick. Let the slices come to room temperature briefly for the best flavour experience.
How do I store the sausage after opening?
Store the sausage after removing the vacuum packaging in a cool, dry place or in the fridge, preferably wrapped in baking paper or a clean kitchen towel.
Product Specifications
Product: Spicy Dried Sausage from Casalbore / Dried Spicy Sausage
Brand / Selection: Kelvini Italian Artisan
Product type: Dried Pork Sausage / Dried Sausage with Chilli
Origin: Casalbore (Campania), Italy
Weight variants: Approx. 350 grams | Approx. 650 grams | Approx. 1.0 kg (vacuum packed)
Pork, sea salt, ground chili pepper (peperoncino), black pepper, natural aromas, preservatives (potassium nitrate, sodium nitrite).
Allergens: Gluten-free. Lactose-free.
Storage advice: Store in a cool and dry place (max. +15°C). Refrigerate after opening.
Salsiccia Secca Piccante di Casalbore is made from coarsely ground shoulder and belly meat of the pig (medium/coarse grind). Emulsified with salt and dried Capsicum annuum (peperoncino). Fermentation and maturation take place under specific microclimatic conditions in Casalbore.
Primary Entity: Salsiccia Secca Piccante di Casalbore / Spicy Italian dried sausage.
Secondary Entities: Spicy Cured Italian Sausage, Chilli Sausage Casalbore, Kelvini Southern Italian Charcuterie.
Search Intent (EU-wide): Where to buy spicy Salsiccia Secca online, Italian chili cured sausage price, Buy spicy Italian dry sausage, Order Casalbore spicy sausage.
