SAP

CAPICOLLO DI CALABRIA D.O.P. (SALE BY WEIGHT) Capocollo is one of the most consumed and well-known Calabrian products, obtained from the selected part of the pork neck which is garnished and salted together with natural flavors.

FILONZO REFINED IN STARVAGGI WINE Filonzo, a product of tender pork, a delight for superfine palates. Filonzo is an exclusive cured meat where the aroma and strength of Calabrian red wine are combined in perfect harmony with the sweetness and taste of the finest pork meats, its taste truly satisfies all palates. Its conical and elongated shape has given it the name of Filonzo. Produced from the loin, it is placed in brine for a few days and immediately afterwards in the red wine it is tasty, lean, delicate, harmonious in flavors.

SWEET PAESANO PILLOW, WHOLE VACUUM PACKED (SALE BY WEIGHT) Ingredients: Pork cheek, salt, spices, flavorings - Sugars: dextrose, sucrose. Type of processing: Pear-shaped sectioned, salting, manual spicing in brine.

LONZINO DE SICILE, VACUUM-PACKAGED IN SLICES (SALE BY WEIGHT) Seasoned loin with a uniform color and delicate taste. Obtained from the pork loin, it has a very crumbly slice with an almost total absence of fat.

NDUJA OF CRESPONE SPILINGA, WHOLE VACUUM PACKAGING (SALE BY WEIGHT) Typical spreadable and spicy salami, Nduja Calabrese is characteristic of the municipality of Spilinga, near Monte Poro (VV) in Calabria. For its preparation no preservatives or dyes are used but only a minced pork meat (bacon, bacon and lard), hot Calabrian red pepper and salt. It is stuffed and aged in natural casing.

SPICY PANCETTA OF CALABRIA D.O.P. TYPICAL CALABRIAN CURED MEAT The Pancetta di Calabria PDO is obtained from the lower underside of the pigs which, cut into a rectangular shape, are subjected to salting and seasoning.