Allevamento suini di Lavorato Giuseppe

In Santa Sofia d'Epiro, in the Cosenza area, Allevamento suini di Lavorato Giuseppe oversees three Calabrian DOP cured meats: Pancetta, Salsiccia, and Soppressata. Each follows its own timing and forms—pancetta aged for at least thirty days, salsiccia tied in its characteristic chain, soppressata matured for forty-five days or more—within a protected area that embraces over four hundred municipalities. The company's uniqueness lies in its closed supply chain: it raises its own pigs and performs every step by hand, from salting to tying to the long aging process. It's a cycle that integrates breeding and processing without outsourcing, and that entrusts manual gestures with the preservation of regional flavors. Three products, three aging periods, one method: processing the meat as required by the regulations and as dictated by the Calabrian climate, where air and time complete what the hand has set. The result is a coherent range, anchored to locally raised pigs and the artisanal measure of each phase.

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