Salsiccia, Soppressata, Capocollo and Pancetta are the PDO Calabrian cured meats.
Made with the meat of pigs born, raised and slaughtered in Calabria. Flavored with wild fennel and calabrian chili pepper cream from our supply chain.
All our cured meats are gluten and dairy free.
Shoulder and belly, flavored with wild fennel seeds and Calabrian chili pepper cream, sweet or spicy. PDO Sausage from Calabria, one of the most ancient and traditional cured meats, is braided by hand and seasoned for at least 30 days.
Obtained from leg and fillet, flavored with black pepper and sweet or spicy Calabrian chili pepper cream, with an aromatic, pungent and intense taste.
PDO Soppressata from Calabria is tied by hand and seasoned for at least 45 days.
Obtained using the upper meats of the loin, salted by hand and flavored with the slightly spicy Calabrian pepper paste.
PDO Capocollo of Calabria is massaged by hand, stuffed into natural casings and aged for 100 days
Obtained from the lower rib, with a characteristic rectangular shape, salted by hand and flavored with the slightly spicy Calabrian chili paste.
The PDO Pancetta of Calabria is aged for 30 days.