Sausage

salsiccia Calabrese

To produce le soppressate, you choose mainly the pulp of a leg of pork,

After it become salted, and bags in the large intestine (the finer) in to segmentof about 35cm, and matures about 60 days.

LIKE US ON FACEBOOK

News - Event

'Nduja Festival

We ll be present also this year at the Nduja Festival on August 8 with our products. The Festival of 'Nduja takes place every year on...

'Nduja Festival