The Calabrian Spianata sausage is also called “Schiacciata” (Italian for squashed) because of its squashed shape which is obtained by pressing the cold cut for around three days.

The company Monte Corda makes this typical cold cut from Calabria, using the finest cuts of Italian pigs, such as the shoulder, the leg and the belly fat. The meat mixture is uniform and the grain is not too fine; salt and spices are added to the mixture to obtain the right amount of spicy.

Calabrian Spianata tastes excellent cut into thin slices and baked on top of pizza. It becomes crunchy and even tastier. It is also delicious on a cold cut platter or diced as an appetiser.