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Salumificio F.lli Pugliese
Salumificio F.lli Pugliese specializes in the three cornerstone cured meats of Calabria's protected heritage. From Pancetta di Calabria DOP—a rectangular belly aged minimum thirty days, often dusted with chilli—to Soppressata di Calabria DOP, matured at least forty-five days in its flattened cylindrical form, the salumificio masters the slow-cure technique across the region's 404 municipalities. Their Salsiccia di Calabria DOP, coiled in its signature chain or U shape, completes a triptych of austere, pepper-seasoned craft that defines southern Italian pork tradition.
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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.