BBQ alla Salsiccia - An Italian RUB story

A salsiccia is part of the Italian barbecue, especially in Calabria! Hardly any other region of Italy stands for this very much hearty and sometimes spicy sausage. Here the the typical spices of the south too united in a taste explosion. We Amodeos don't like it that spicy though... We have now brought these spices together, to conveniently use them for marinating meat to be able to Ingredients: Sea Salt, Roasted Paprika Powder, Fennel Seeds. Handcrafted in Italy. 100% Italian ingredients. And here is the exact recipe: Generously rub the Duroc loin with BBQ alla Salsiccia on all sides and leave to work overnight. Preheat the grill to 180°C and indirectly grill for approx. 45 minutes to a core temperature of 67°C.