A smokey, fiery snack stick made with Calabrian chillies. These chilli peppers originate from the Calabrian region of Italy. The chilli is small but has a huge amount of flavour. Predominantly spicy, there is also a salty, smoky and even fruity taste to these delicious peppers.

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  • 500 g Pork shoulder diced
  • 100 g Pork fat diced and frozen
  • 14 g Salt
  • 2 g Bessastart culture
  • 5 ml Distilled water
  • 2 meters lamb casings soaked
  • 1.5 g cure #1
  • 2 g Pepper ground
  • 2.5 g Dextrose
  • 2 g smoked, spicy paprika
  • 40 g Calabrian chillies, in oil, finely chopped, seeds included


  • Soak the lamb casings for at least an hour and run some water through to clean thoroughly.
  • Add the Bessastart to the distilled water at room temperature and leave for 30 mins  
  • Chill your grinder in the fridge, along with the diced pork shoulder.
  • Put the fat in the freezer.
  • Assemble your grinder, and when the fat is frozen, roughly dice it and put through a course grind along with the diced pork shoulder
  • Add all of the ingredients above, along with the Bessastart in the distilled water, to the ground shoulder and fat. Mix thoroughly
  • Add to stuffer and churn out a number of 8 inch lengths
  • To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours
  • Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 8 – 10 days!

How to eat it?


October 11, 2023
 in the 
Home curing


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Home curing