These are whole, Calabrian chiles imported from a more single origin in Calabria, as opposed to the pepper powders we also sell. Their flavor is king out of all the pepper products we carry, and are essential in making traditional inspired recipes from Calabria; such as ‘Nduja and Soppressata di Calabria. They have some heat to them, so not for the faint of heart!
Sold as is in 1000g bags.
When using 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 to avoid this textural issue.
If using to make ‘Nduja the above rule does not apply as the fat percentage is so high we do not need to be concerned with poor binding. ‘Nduja contains 20-30% Calabrian pepper products by green weight of the meat, and the fat percentage must be very high to keep the product spreadable. Fat percentages vary, but the general amount is between 80-90% fat. Fat can be from pork jowls, fatty pork belly, fat back, or fatty trim.