This trio cannot be missing in your fridge: a spicy sausage, a spicy soup and a spicy nduja for a total of 1 kg of product. Sausage is a salami that is very present in Calabrian recipes, so much so that it is still the most consumed sausage in the region today. The dough is made from the meat of the shoulder and underribs of pigs with the addition of first-choice bacon, which gives it softness. Produced without gluten and milk derivatives, the sausage is flavored with Calabrian chili, from which it derives its intense but delicate taste at the same time, it comes in three variants: spicy, sweet and white. It is bagged in natural guts, then perforated and then woven by hand if you want to give it the characteristic chain shape or give the sausage an arched shape called curve or simply leaving it long. By adding the right amount of liver to the dough, you get a niche product that is disappearing from the landscape