In the southern Italian region of Calabria chiles are peppered (pun intended) into just about every dish from pastas and pizzas to fish and meat. Though this salami comes from Chicago, the flavor is direct from Antonio Fisache’s Calabrian family roots.
Tony starts with heritage Berkshire-breed pork from pigs that live outdoors, roaming and rooting without ever being given antibiotics or hormones. He blends the pork with Calabrian chiles to make an inch-thick silky-smooth salami with serious—but never overwhelming—heat. The spicy side is tempered with a deep, smoky sweetness.