Spicy Salsiccia Stick by Sorrentino
Spicy cured salsiccia stick made from selected Italian pork, produced by Salumificio Sorrentino in Abruzzo. Supplied vacuum-packed in 2 pieces with a variable net weight of approximately 1,4 kg, it offers a compact paste, a clean balanced heat and a bold, spice-scented aroma. Gluten-free and naturally cured, it is built for professional kitchens that want authentic character on pizzas, pasta and charcuterie boards.
What a spicy salsiccia stick is
The salsiccia piccante is a dry-cured pork sausage typical of central and southern Italy, where chilli and spices are worked into the meat before a slow natural maturation. The stick format keeps the paste firm and even, making it ideal for slicing into rounds or dicing into cubes without crumbling. Its heat is meant to season and lift a dish, not to overwhelm it.
The producer: Salumificio Sorrentino
Salumificio Sorrentino was founded in 1982 in Mozzagrogna, in the province of Chieti (Abruzzo), from the artisanal craft of Marino Sorrentino and is now run across three generations of the same family. The company manages the entire production cycle inside its own facility and holds BRC and IFS certifications, two of the most demanding international food-safety standards, which makes it a reliable reference among Abruzzo cured-meat producers.
Sensory profile
The slice shows a compact, well-bound paste with an even distribution of fat and a warm reddish colour. On the palate the flavour is intense and savoury, with a clear but balanced spicy note and aromatic hints from the spice blend. The natural curing gives depth and a persistent, clean finish.
Technical specifications
Cured pork sausage, spicy, in stick format. Vacuum-packed in 2 pieces, net weight variable approximately 1,4 kg per pack. Made from pork; contains milk and milk derivatives; gluten-free. Average energy 348 kcal per 100 g. Non-edible casing. Country of origin: Italy.
Professional uses
Slice it thinly for antipasti and charcuterie boards alongside cheeses and rustic bread. Dice it as a topping for gourmet and rustic pizzas, where its heat balances mozzarella and tomato. Saute cubes to enrich pasta sauces, risotto and bean or lentil stews. Use it as a filling for focaccia, panini and savoury pastries that need a spicy backbone.
Pairings
It works well with aged and semi-hard cheeses, marinated vegetables, olives and a structured red wine. On the plate it pairs naturally with durum-wheat pasta, pizza flour bases, tomato and good extra-virgin olive oil, all available in the LAPA catalogue.
Storage and shelf life
Keep refrigerated in a cool, dry place. Commercial shelf life up to 90 days from production in the sealed vacuum pack. Once opened, keep refrigerated and consume within a few days, ideally protecting the cut surface to preserve aroma.
Logistics and delivery
LAPA supplies pizzerias, restaurants, hotels, delis and private customers with refrigerated delivery in Switzerland, serving cities such as Zurich, Winterthur, Basel, Bern, Lucerne and St. Gallen with its own fleet, and reaching the remaining areas through partner couriers such as Swiss Post, Planzer and Galliker. Order before the daily cut-off for fast restocking.
Who it is for
An ideal choice for professional kitchens looking for an authentic, certified Italian spicy cured meat: pizzerias, trattorias, hotel kitchens, gastronomy and Italian delis, as well as demanding private customers.
