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Pa.Ca. Sas
Pa.Ca. Sas produces three cornerstone cured meats of Calabrian heritage: Pancetta, Salsiccia, and Soppressata, each protected by DOP designation across 404 municipalities. The Pancetta di Calabria emerges after thirty days of maturation, often burnished with chilli powder. The Salsiccia arrives in its signature chain form, seasoned with black pepper, while the Soppressata—a flattened cylinder matured for forty-five days minimum—anchors the portfolio with dimension and depth. These are the textures and flavors that define southern Italian curing craft.
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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.