Hot Pepper powder exclusively from Calabria. Excellent flavor, and is perfect for your all around pepper. Use in making inspirations of Soppressata di Calabria and ‘Nduja, but can also be used as your hot pepper in many other salumi preparations. Fair warning, these peppers have some heat to them, but such an amazing flavor!
Sold as is in 1 Kg/2.2# 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.