Salvia and Salamis

Calabria is a region in Southern Italy . The recipes, techniques and methods used in their regional specialties are unique. Perhaps the biggest difference is that they use Chills in their cooking. Not as hot as some Asian or Mexican food but still they like the crushed hot red pepper. My Grandmother used Salvia in some dishes. That herb is no longer available in this country because it is part of a family of plants that are mildly hallucinogenic. The Feds have the same attitude as they do with HEMP that is used for ropes.

This link describes all the different dried salamis made by Columbus. San Francisco has the ideal climate for the traditional air drying of their meats.

www.columbuscraftmeats.com/products/salami/calabrese