This is a hot paste/sauce made from peppers found throughout regions in Calabria. The peppers are picked fresh, then seeded, and quickly blanched and puréed. To the pepper purée only the small addition of salt is added for preservation. The purée is then jarred and pasteurized for shelf stability. It is a delicious product, and is a must for those seeking to make inspirations of Soppressata di Calabria, Salsiccia Calabrese, and in some recipes for ‘Nduja. Not limited to those, but this pepper purée goes great in fresh sausages, pasta dishes, and sauce bases. These pastes are generally used in collaboration with Calabrian pepper powders and whole peppers that have been ground with the meat, or you can even add the Calabrian flakes we carry.
Sold as seen by the jar.
1 jar = 950g of product
If making Soppressata di Calabria with this jar of hot paste, these percentages of pepper paste will yield you:
(by weight of the meat)
(percentage paste = pounds of Soppressata)
1% = 210#
2% = 105#
4% = 52.50#
Generally 4% is the maximum addition added, so if you wanted to play with the percentages you could do so by adding half hot paste and half sweet to equal 4%. You could also cut these percentages down as well to the 2% range for a higher yield with no compromise to flavor.
When using in collaboration with pepper powders it is important to remember that if you go above 2% of powder the texture of the Soppressata will suffer greatly, as the particles will interfere with the bind of the meat as it dries. This causes the salami to be crumbly, and when you slice will fall apart. It is our recommendation that you keep pepper powder products to a max of 1.5% in any mix or combination of hot and sweet to avoid this textural issue.