✓ Consortium verified
Salumificio Menotti
Salumificio Menotti specializes in three cornerstone cured meats of Calabria's gastronomic identity. Their Pancetta di Calabria DOP reaches maturity after minimum 30 days, the flesh often dusted with signature chilli; their Salsiccia di Calabria DOP arrives coiled in distinctive chain or U formations, black pepper defining its savory profile; and their Soppressata di Calabria DOP—a slightly flattened cylinder spanning 10–18 cm—demands 45 days minimum aging. Across a 404-municipality protected zone, Menotti executes the technical precision and spice architecture these three PDO denominations demand.
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.