Schiacciata is a very common salami in the Italian culinary tradition. The cured pork meat is broadly ground , in order to acquire the characteristic appearance that the lard, roughly cut, obtains. Salt, spices and 100% Calabrian pepper are added to the mixture. The meat is then inserted into the natural casing and pressed to give it the typical narrow and precisely crushed appearance.
The schiacciata has an intense flavor that is well suited to different uses in the kitchen. Excellent for the filling of sandwiches or as a filling of rustic or to give even more taste to delicious pizzas, the schiacciata lends itself perfectly to enrich the appetizer courses or to complete more structured preparations and side dishes.