Why it works
The pepper adds lift and structure rather than heat, reflecting the central Italian approach to cured cooking cuts where fat and seasoning are kept in balance.
Use it
Render gently to form the base of pasta sauces such as carbonara or amatriciana, or fold into vegetable dishes where its fat and seasoning help define the dish.



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mortadella classica
salame emiliano
bresaola di wagyu
salame toscano
coppa piemontese
pancetta tesa
soppressata calabrese
'nduja calabrese
coppiette piccanti
salsiccia fresca al finocchio