Ingredients
115 g thinly sliced pancetta
80 ml Calabrian chili peppers in oil
340 g sliced salami
30 ml olive oil, or more as needed
60 g butter, at room temperature
Directions
Step 1
Place the pancetta in a cold pan and cook over medium heat, tossing occasionally, until it starts to crisp up, for about 4 to 5 minutes.
Step 2
Remove the stems from the Calabrian chili peppers and, if desired, remove the seeds. Reserve 2 or 3 tablespoons of the oil.
Step 3
Slightly separate the pieces of salami and place them in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse the mixture on and off until it is finely ground. Add the olive oil and butter. Process until the mixture is smooth and spreadable as desired.
Step 4
Transfer the spread to a bowl, cover it with plastic wrap, and refrigerate for 8 hours to overnight for the best flavor.