The esplanata, like the ventricle (made with the same meats but different in shape), is a salami that stands out from other Calabrian sausages due to its size. The meat dough, minced to 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 grains. Produced without gluten and milk derivatives, the esplanade comes in two variants: spicy and sweet. The dough is stuffed in natural, perforated guts and, in the case of the table, inserted in special steel grids that give it the crushed shape from which its name derives. Finally, it undergoes a slow maturation that lasts about sixty days. Whole vacuum packed of 1600 g approx. Shipped in a freshener bag and gel cold accumulator ideal to ensure that the product travels at a controlled temperature.