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Salumificio San Vincenzo
Salumificio San Vincenzo produces three cornerstone cured meats within Calabria's 404-municipality protected zone. Their Pancetta di Calabria DOP arrives as a rectangular belly, aged thirty days minimum and often dusted with chilli. The Salsiccia di Calabria DOP chains in characteristic loops, seasoned with black pepper, while their Soppressata di Calabria DOP—a flattened cylinder matured 45 days or longer—delivers the region's savory signature. Each product reflects the maker's precision in seasoning and timing.
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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.