Schiacciatina (little pressed sausage)

Schiacciata is one of the Calabrian meats par excellence. It is obtained from the best parts of the leg of  pork that are minced into medium pieces and combined with the lard also minced into medium pieces. Calabrian typical spices are added to it. Dough is stuffed and left to age for more than 45 days at constant temperature and humidity. At halfway aging, the sausage is pressed to be flattened and from here it takes the name of “suppressata” (pressed sausage) obtaining the characteristic shape that we all know.