Calabrese

Born in the heat of the Italian South

Calabria is a land of extremes — a narrow toe of land at the very tip of the Italian boot, flanked by two seas, baked by the southern sun, and defined by a fierce, proud culinary tradition utterly distinct from the refined cuisine of the north. Calabrian food is bold, rustic, and deeply rooted in the ingredients of the land: 'nduja, peperoncino, preserved vegetables, and some of the finest cured pork in Italy.

The peperoncino — Calabrian chili pepper — is central to almost everything in the regional kitchen. Before refrigeration, the antimicrobial properties of chili helped preserve cured meats in the warm southern climate, and what began as practical necessity became an irreplaceable part of the flavor. Salame calabrese achieves its vivid red-orange color from the peppers and its characteristic heat from the cayenne content.

Olli's Calabrese delivers the authentic heat of the southern Italian tradition without compromise — made from 100% vegetarian-fed pork with cayenne and sweet paprika, slow-cured with no added nitrates or nitrites. Bold by design.