The products of Madeo line are traditional from Calabria, sweet and spicy.
Made following the old family recipes, with typical and genuine ingredients, like wild fennel, chili pepper paste and extra virgin olive oil, all from our Supply chain.
The ‘Nduja was born as a poor product of Calabrian delicatessen.
In fact, all the best cuts of meat were used in the production of the 4 PDO Calabrian cured meats: Sausage, Soppressata, Capocollo and Pancetta. It is said that the name may derive from the French “andouille”, a cured meat made with poor meats and probably imported into Calabria during the Napoleonic period, around the years 1806-1815.
Over the years, our Supply chain has improved the recipe, using only selected and high quality raw materials, making ‘Nduja a 100% Calabrian supply chain product: PDO Calabrian pork meats, hot pepper in fresh paste and extra virgin olive oil.
Produced from selected pork and enriched with black peppercorns and hot pepper of our production.
The characteristic flattened shape is obtained during the maturation phase, which lasts at least 45 days.
With a slightly curved shape, our Ventricina is bagged in natural case and tied by hand. The mince is low fat and nicely hot, flavored with black pepper and chili pepper paste.
Made following the traditional recipe, with shoulder and belly, our Salsiccia is flavored with chili pepper cream, sweet or spicy, tied by hand with natural cord in different shapes.
The name comes from the characteristic shape, obtained from the pressing with wooden boards during the seasoning. Our Soppressata is made following the traditional recipe with leg and filet, bagged in natural case and tied by hand with natural cord.
Flavored with black pepper or fresh chili pepper paste, salted and massaged by hand, then tied with natural string.
Rectangular flat shape, low fat, flavored with black pepper and chili pepper paste, our Pancetta is salted and massaged by hand.
Round shape, flavored with black pepper and chili pepper paste, our Pancetta is salted and massaged by hand, then rolled up in the characteristic shape and tied by hand.
These products were born like an ingenious expedient to import meats overseas in the postwar period. Cacio-salami are traditional Calabrian products: the provola cheese wraps the spicy spianata or the slightly spicy capocollo. A really tasty and ready to serve union, great for appetizers.
Guanciale is a traditional triangular cut, salted by hand and flavored with fresh chili pepper paste.
Typical salami from the south of Italy, made with salt, black pepper and chili pepper paste.
Lonzino is a very light and low fat product, salted by hand and seasoned for a long time, flavored with black pepper or chili pepper paste.
Slightly spicy Ham of Calabria; Snacks with crackers and sliced sausage ready-to- eat; “Antipasto Calabro”, a selection of 3 traditional cured meats: Spicy Ventricina from Calabria, Spicy Capocollo and Sweet Salami with wild fennel.