Salame Calabrese - Pork

Salame Calabrese is a spicy, dry-cured sausage originating from the Calabria region of Southern Italy. It is traditionally made from ground pork, seasoned with salt, black pepper, and a generous amount of Calabrian chili pepper, then fermented and air-dried.

This ingredient is a finished food product, not an additive. It is primarily used in charcuterie boards, sandwiches, pizzas, and antipasto platters. Manufacturers include it as a key component in packaged meat assortments for its distinctive flavor and texture.

Salame Calabrese is a processed meat product. The International Agency for Research on Cancer (IARC), part of the World Health Organization (WHO), classifies processed meat as 'carcinogenic to humans' (Group 1), based on sufficient evidence that its consumption causes colorectal cancer. Like other cured meats, it typically contains high levels of sodium and saturated fat. The FDA Daily Value for sodium is 2,300 mg, and the 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake under 10% of daily calories. JECFA and EFSA do not typically evaluate finished food products like salami.