The old company il Magnifici del Mezzogiorno has since been dissolved, but we have sourced the original product direct from the source now! While it may be a different name it is the same great product we have always sold. This brand is the highest quality Calabrian pepper powder we carry, and much more complex than our Imepa pepper powder.
Sold as seen in 500g 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.