The Protected Designation of Origin 'Salsiccia di Calabria' is reserved for the charcuterie product that must take place in the region, which has a tradition of charcuterie dating back as far as Magna Graecia. Salumi (cured meats) represent a dominant and fundamental food in Calabrian gastronomy, and Salsiccia is the best known and most widespread of the certified Calabrian cured meats and is made from a well-mixed mixture of pork shoulder, thigh and/or underbelly meat, with lard and natural aromatic ingredients such as black pepper, sweet or hot red pepper and fennel seeds. It is distinguished by territory and family traditions and is never missing from tables with recipes of typical seasonal products that combine it with cruschi or fresh peppers, mushrooms, beans, aubergines, cheeses, vegetables in oil, homemade bread, chestnuts, and much more, right up to the exquisite and distinctive dish of peppers with potatoes and sausage.