What is
Salame di Juno Nero?

Salame di Juno Nero is a traditional Italian cured sausage made from a special breed of pig known as Nero di Calabria (Black Pig of Calabria). It is known for its rich flavor, characteristic texture, and unique spice blend, often including garlic, pepper, and sometimes wine.

Origins & History

This dish originates from Calabria, a region in southern Italy. The Nero di Calabria pig is a local breed that is prized for its high-quality meat, which has been historically raised in the area. This salami has been made for generations, a hallmark of Italian charcuterie, and reflects the culinary heritage of Calabrian culture.

Taste & Texture

The taste of Salame di Juno Nero is robust, savory, and slightly spicy, with a deep flavor profile that comes from the high-quality pork and traditional seasoning methods. The texture is firm yet tender, often described as melt-in-your-mouth.

Ingredients

Pork meat

The main ingredient, coming from the Nero di Calabria pig, providing a rich and flavorful base for the salami.

Pork fats

Interspersed in the sausage, these provide juiciness and contribute to the mouthfeel.

Salt

Used for curing the meat and enhancing the flavor.

Garlic

Adds depth of flavor with a distinct aroma.

Black pepper

Provides a mild heat and spice that complements the richness of the pork.

Red wine

Sometimes added for additional flavor and for its role in the curing process.

This item may contain the following allergens:

Pork