Whole spianata, vacuum-packed, a flat, spicy salame to slice for pizza and antipasti.
During ageing, the spianata is pressed between two boards, which gives it its flat, rectangular shape. The pork is finely ground and studded with cubes of white lardo.
It is seasoned with red chilli and black pepper. Drying gives a compact texture and wide slices.
It is the classic topping for a pizza diavola. It is also served in a panino or on a board, next to a mozzarella that tempers the heat.
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Whole spianata, vacuum-packed, a flat, spicy salame to slice for pizza and antipasti.
