Salumificio San Vincenzo

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Salumificio San Vincenzo

The Salumificio San Vincenzo was founded in 1977 in Calabria as the evolution of a long tradition of master salami makers carried on since 1905. Specializing in the production of typical Calabrian cured meats, the Salumificio San Vincenzo is located on the outskirts of the Sila National Park, surrounded by air that, according to recent scientific studies, is among the cleanest in Europe. With a production focused on processed Calabrian pork meat controlled and certified, the Salumificio San Vincenzo produces some of the most representative products of the Calabrian culinary tradition, including PDO cured meats (sausage, soppressata, capocollo, pancetta), cured meats of Suino Nero di Calabria (Black Pig of Calabria), and all other Calabrian cured meats. Although tradition remains the company’s cornerstone, it is complemented by innovation with specialties such as “caciosalami,” patented by the salumificio itself, and other production lines dedicated to typical Calabrian cheeses and “Campo Silano” fresh pasta made from Italian semolina and pure water from the Sila. All products are packaged using innovative systems and in line with the needs of the ever-evolving market because the Salumificio San Vincenzo speaks of origins with an eye toward the future.

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