The esplanade, like the ventricle (made with the same meats but different in shape), is a salami that stands out from other Calabrian sausages because of its size. The meat dough, minced at medium cut, is made from ham and pork shoulder with the addition of lard removed from the top of the loin and flavored with ground chili and black pepper kernels. Produced without gluten and milk derivatives, the esplanade comes in two variants: spicy and sweet. The dough comes in two variants: spicy and sweet. The dough comes in two variants: spicy and sweet. stuffed in natural, perforated guts and in the case of esplanade inserted in special steel grids that give it the flattened shape from which its name derives. Finally, it undergoes a slow maturation that lasts about sixty days. Vacuum packed in slices of about 400 g. Shipped in a freshen-saving bag and gel cold accumulator, ideal for ensuring that the product travels at a controlled temperature.