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@lynx
Also there is a calabrese sausage/salami that knocks choritzo away. It contains the thickest, pulpy tomatoes and beyond ripe red peppers. Ones that aren't watered alot so the tomato and peppers is quite compact and not too watery. It is mixed together with the fat, with spices so that even the fat becomes red tinged.
The sausage/salame is thin and cut in to rough slices or chunks to eat with bread, or in a salad.