Salame al Peperoncino Calabro (spicy) – Villani 220g circa

Villani Salame al Peperoncino Calabro is a spicy Italian salami. Villani makes it with selected pork, natural flavours, and crushed Calabrian chilli pepper. This 220g salami gives you a bold, fiery kick that is intense yet well-balanced on the palate. Moreover, it is gluten-free, milk-free, and free from all artificial flavourings, so it is a clean and authentic Italian charcuterie choice.

Key Features

• Made with selected pork and authentic Calabrian chilli pepper
• Spicy and flavourful — heat-forward but well-balanced
• Gluten-free and free from milk derivatives
• No artificial flavourings or additives
• Approximately 220g — ideal for slicing and sharing

How to Serve It

• Slice thinly and serve on an Italian charcuterie board
• Layer on bruschetta, pizza, or focaccia for a spicy topping
• Pair with aged pecorino or mild provolone to balance the heat
• Add to pasta dishes or arancini for extra spice
• Enjoy with a glass of robust Italian red wine

About Villani

Villani Salumi started in 1886 in Castelnuovo Rangone, near Modena, in the heart of the Emilia-Romagna charcuterie tradition. For over a century, the Villani family has crafted premium Italian salumi using classic methods, top pork cuts, and time-honoured recipes. Furthermore, their strong focus on quality and care for tradition has made Villani one of Italy’s most respected charcuterie makers.

Frequently Asked Questions

How spicy is Villani Salame al Peperoncino Calabro?

This salami is genuinely spicy. The Calabrian chilli pepper gives a strong, clean heat that builds on the palate. It is bold without being too much, so it is perfect for those who enjoy a proper chilli kick in their charcuterie.

Is this salami gluten-free?

Yes. Villani Salame al Peperoncino Calabro is gluten-free and free from milk derivatives. Additionally, Villani makes it with only natural flavourings, so it suits those who avoid gluten and dairy.

How should I store this salami?

Keep it in the fridge. Once you open it, wrap it tightly and eat it within a few days for the best flavour and texture. Store it unopened in the fridge and check the use-by date on the pack.