Calabrese (pepperoni-ish?) Topping Discussion

FlaviusGlok · January 01, 2024, 07:09:14 PM

Jsaras wrote:

"Just get a nice Calabrese or sopresatta salami instead." I was not sure how to use a real "quote" from one topic to another so I just copy pasted here.

Jsaras was responding to how to "spice" up peperoni.

After some research I believe that Calabrese is supposed to be or at least can be a bit on the hot and spicy side which I really like in my pizza and also in peperoni. Also, it might be a bit less greasy than the average peperoni. I usually mircrowave peperoni for a bit to render off some of the grease. We do like a LOT of peperoni but really don't like grease running down our arm. After looking around I was really having trouble sourcing this.

This is what I found below.

The flavor was a bit odd when I cut it off and just ate a piece. On pizza it had a different texture and flavor than peperoni but also seemed to have a slight spicy bite at the end. It was better on pizza than cut off. It crisped up and made a nice smoky flavor on the top of the pizza. I like it. It's not pepeproni but that's ok. Murrays may not be authentic. Anyway I am always trying to up my peperoni game with some nice crispness, less grease, nice smoky crispiness and some spice. This is in the ball park maybe as an enhancer.

I am curious how others view calabrese, which brands you buy and why and just wanting to explore this new topping further. Thoughts?

TXCraig1 · January 01, 2024, 08:44:47 PM

I like that particular salami. I haven't tried it on pizza. Glad to hear it works well. $14.99 is a bit high. Don't think I've ever paid more than $9.99.

Usually I use a smallish-diameter spicy soppressata on pizza.

jsaras · January 01, 2024, 10:20:58 PM

The Calabrese that I favor comes in an oblong loaf. I'm able to get it at an Italian market in Granada Hills. This version is fairly common at Neapolitan pizzerias, at least in California. The flavor is spicy and it has a nice amount of fat.

FlaviusGlok · January 02, 2024, 11:53:37 AM

Quote from: TXCraig1 on January 01, 2024, 08:44:47 PM
I like that particular salami. I haven't tried it on pizza. Glad to hear it works well. $14.99 is a bit high. Don't think I've ever paid more than $9.99.

Usually I use a smallish-diameter spicy soppressata on pizza.

Yeah the price was definitely on the high side. But I had to give it a try. Maybe Ill look for a soppresatta and give it a try. From what I read I was thinking that the Calabrese was supposed to be spicier.

Jsaras, I'll look for Mastro but have not had much luck on an internet search so far in my area. Maybe order online especially with the cooler weather we have now.

TXCraig1 · January 02, 2024, 12:19:22 PM

I don't know that it's spicier than a typical spicy soppressata - just a different flavor profile.

scott r · January 02, 2024, 12:55:48 PM

Mastro is a sysco product in my area. Many do cash and carry you might want to look there.

scott r · January 02, 2024, 12:57:29 PM

My cost would be 9.99lb Mastro Calabrese from sysco so im sure retailers are marking this up further

Bill/CDMX · January 02, 2024, 01:18:55 PM

What exactly is Calabrese salami? The one I make (from 2 Guys and Cooler) is a fresh sausage. The commercial ones I see mentioned in this thread seem to be dry-cured. Is that right? Calabrese isn't mentioned in any of the books I have on dry-curing (Kutas, Ruhlman, Marianski).

TXCraig1 · January 02, 2024, 01:26:41 PM

Quote from: Bill/CDMX on January 02, 2024, 01:18:55 PM
What exactly is Calabrese salami?

I doubt there is a standard. I've had several (including the one in the OP) by that name and there is a substantial range in both flavor and texture. All have been dry-cured however.

jsaras · January 02, 2024, 04:57:58 PM

All this talk prompted a trip to Da Michele Santa Barbara today for lunch.

FlaviusGlok · January 02, 2024, 08:18:56 PM

Pizza is just so good. Even pictures of pizza are good. its kinda weird.

FlaviusGlok · January 02, 2024, 09:25:17 PM

Maybe this thread needs to be a salami thread. In that peperoni is a salami. And salami is good on pizza. and there are many flavors and textures etc that need to be shared and explored...

kori · January 31, 2024, 03:38:13 PM

I started using Calabrese Salame close to a year ago, pretty much every batch (2 pizzas) I've baked since, one of the pies gets Calabrese on it.

I really enjoy the flavour, more then pepperoni, I've used nothing but Marc Angelo.

https://marcangelofoods.com/en-ca/products/imported-italian-deli/artisanal-chubs/dry-cured-spicy-salame-calabrese

I sure pay for it, $9.99 for a 225g chub.

I pretty much have only 1 option to buy it from. I've seen Mastro available but never paid attention to the price.

This is one topping that I feel a little goes a long way, I slice off some pieces then roughly dice them up before topping the pizza. I think I'd easily say I go through more then 2 175g bags of pepperoni (also Marc Angelo) before I'm done the chub. I wouldn't say it's overly spicy, I'd consider it mild.

I just recently purchased another samali, Italia Friulano Salami, paid big for that chub as well. I thought I'd try something different, I much preferred the Calabrese. I think the Friulano has too high of a fat content. I also picked up La Molisana mild sopressata that I got try out.

The first pic is the Calabrese, second is Friulano.