✓ Consortium verified
Salumificio Iozzo
Salumificio Iozzo commands the craft of Calabrian cured meats across three protected designations. Their Pancetta di Calabria DOP—a rectangular belly aged minimum thirty days, often dusted with chilli—represents the region's foundational technique. Salsiccia and Soppressata complete the portfolio, the latter a compact cylinder (10–18 cm) requiring forty-five days maturation. Drawing from Calabria's sprawling 404-municipality zone, Iozzo sustains a production rooted in rigorous specification and time.
Contacts
Direct contacts are one free step away
Website, email, phone — no card, no noise.
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.