Calabrese Salami

Calabrese salami is a spicy Italian cured sausage originating from the Calabria region of Italy. It is typically made from pork, seasoned with chilli peppers (often the local 'peperoncino'), and sometimes other spices like paprika, then fermented and air-dried for several months.

Manufacturers use Calabrese salami primarily for its distinct spicy and savoury flavour profile, adding a kick to dishes. It is commonly found in pizzas, pasta sauces, antipasti platters, and as a topping for various baked goods.

Calabrese salami is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a processed meat product, its consumption is associated with recommendations from the NHS and the Eatwell Guide to eat less red and processed meat. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat as a Group 1 carcinogen, meaning there is sufficient evidence that it causes cancer in humans. This classification is based on evidence from numerous studies, particularly concerning colorectal cancer. However, the risk is considered to be dose-dependent, with higher consumption linked to increased risk.