This Calabrian hot pepper paste is made the traditional way from fresh peppers grown throughout Calabria. The peppers are harvested, seeded, briefly blanched, and puréed, then preserved with a small addition of salt. The purée is jarred and pasteurized for shelf stability—simple, clean, and intensely flavorful.
It’s a must-have for anyone chasing authentic Soppressata di Calabria, Salsiccia Calabrese, and many ’Nduja-inspired recipes. Beyond salumi, it’s fantastic in fresh sausage, pasta, sauces, marinades, and anywhere you want real Calabrian heat with depth—not just “hot.”
These pastes shine even more when used alongside Calabrian pepper powders, ground dried peppers, or Calabrian flakes—either layered together or dialed in to your preferred heat level.
Sold by the jar: 1 jar = 1000 g
Usage guide for Soppressata di Calabria
Percent addition is based on meat weight. One 1000 g jar will season approximately:
In most traditional-style formulas, 4% is a practical upper limit. If you want the aroma and sweetness without pushing the heat, blend hot + sweet paste to reach a combined 4% total. You can also work closer to 2% for higher yield with excellent flavor.
Important texture note when using pepper powders
When pairing this paste with pepper powders, keep powders below 2%—and ideally around 1.5% max (hot, sweet, or combined). Above that, the dry particles can interfere with protein bind as the salami dries, which can lead to a crumbly texture and slices that fall apart.
For the best result: let the paste carry the main pepper character, and use powders as a supporting layer.
