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Agri-Sui Sant'Anna
Agri-Sui Sant'Anna masters three cornerstone cured meats of Calabria's gastronomic identity across 404 municipalities. Pancetta di Calabria DOP arrives as a rectangular belly, aged thirty days minimum and often dusted with chilli heat. The salsiccia carries its characteristic chain or U-shaped form, laced with black pepper, while the soppressata—a flattened cylinder of 10–18 centimetres—requires forty-five days of maturation to develop its signature depth. Each product embodies the producer's command of time, temperature, and regional pork heritage.
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What it makes
Pancetta di Calabria
Pancetta di Calabria PDO is a rectangular cured pork belly, matured at least 30 days, often coated with chilli powder, rosy in colour with alternating lean and fat striations.
Salsiccia di Calabria
Salsiccia di Calabria PDO is a matured pork sausage in a characteristic chain or U shape, seasoned with black pepper or chilli and aged at least 30 days.
Soppressata di Calabria
Soppressata di Calabria PDO is a slightly flattened cylindrical cured sausage, 10-18 cm long, matured at least 45 days, red in colour depending on the spices used.