Salasiccia di Calabria is a DOP salame from Calabria. This is one I had eaten while in Calabria in between chasing and consuming 'nduja. In typical Calabrese fashion, it is laden with hot pepper that leaves quite an impact.......perfect. Having ample hot pepper powder and flakes from Calabria, seemed like a home run. I have also re-committed myself to austerity. No more random, silly ingredients and trying to reinvent the wheel. I think I should do a couple simple salame and do them well. This definitely qualifies as austere......Pork butt, backfat, salt, hot pepper powder, crushed red pepper flakes, cure and F-lc starter, that's it. All the literature I have read about this particular salame reads that it is cased in a small hog casing. I think next time I would opt for a hog casing a bit larger than this, which is your run of the mill sausage casing. I fermented for about 72 hours and hung them to dry. After about 3 weeks, I weighed them. They had the requisite weight loss, yet still seemed soft, which is very strange for these size casings. So, at 45%, I pulled one down. Still just a touch soft for my liking. Puzzled, I went to review my notes. I noticed I wrote f-lc, but not distilled water. I usually write distilled water as I write out the formula, so as not to forget to use it. That tiny little omission, combined with soft salame lead me to believe I used tap water to mix my starter, which most of you who do this at home will know, I murdered my starter. I had 4 of them, so, I ate 1 and vacu-sealed 3. The one I ate had wonderful flavor, super hot and tasty. A week after I vacu-sealed the other 3, I removed 2 to be served on my Christmas Eve salumi platter. When I peeled back the casing and cut into it, I was amazed. I had read about others employing this as a means of equilibrating moisture throughout the salame, but, I was under the impression it was more for case hardened items. The texture was perfect all the way through. Just how I like it. Needless to say, I was quite happy with this result. Point of this story is don't kill your starter. Keep reading, several more ready or almost ready, including salame di Mugnano made just yesterday with hog middles, AKA crespone.