Cold cuts

Our traditional Calabrian charcuterie is made with selected meats and chillies. They are suitable for creating different types of dishes and combinations. You can explode your creativity in the kitchen.

Spicy Suppressed

Review 
€6.00

Soppressata is one of the most popular cured meats in Calabria, the main ingredients of our Suppressata are the lean parts of the pork, the bacon of choice, the black pepper and the chili; these ingredients are carefully chosen and quality,...

Sweet Suppressed

Review 
€6.00

Soppressata is one of the most popular cured meats in Calabria, the main ingredients of our Suppressata are the lean parts of the pork, the bacon of the first choice, the black pepper and the fennel; these ingredients are carefully chosen and...

Spicy sausage

Review 
€6.00

Tradition wants the sausage to be prepared using only the meat of the shoulder and the bacon of the pig then combined with black pepper and chilli; these ingredients are carefully chosen and quality, processed in a very tasty flavored dough and...

Sweet sausage

Review 
€6.00

Tradition wants the sausage to be prepared using only the meat of the shoulder and the bacon of the pig then combined with black pepper and fennel; these ingredients are carefully chosen and quality, processed in a very tasty flavored dough and...

Spilinga's Nduja

Review 
€6.00

The Queen of Calabria is her: theNduja, born in Spilinga and now famous all over the world. The main ingredients of ourNduja are: meat, pork fat and chilli; To make our Nduja, these ingredients are chosen...

Pork fillet

Review 
€9.00

The Fillet is a very valuable charcuterie, made from the lumbar part of the pig, the leanest and most delicate part of the pig. Its main feature is the almost totality of fat absence. The fillet is boned, degreased and then put in the brine...

Capocollo

Review 
€8.00

Whether it\'s called Capocollo, Capicollo, Cup, Ossocollo or say you want it, this charcuterie is made from the top of the pig\'s loin. To prepare our neck, after an initial disosation, we proceed to salt; later, it is flavored with black pepper,...

Tense Bacon

Review 
€8.00

The seasoned Tesa Bacon, is made part of the belly of the pig with the rind; it is a charcuterie characterized by a spicy aroma, but not too much, thanks to the chili, softness and delicacy resulting from its vein of noble fat. Cut, salted and...

Rolled Bacon

Review 
€8.00

The rolled bacon is obtained from the belly of the pork properly salted, peppered, rolled and carefully tied. Rolled Bacon is characterized by alternating layers of fat and lean parts, more or less thin and with its flavorful, spicy but not too...

Peppered cheek

Review 
€7.00

As the name already indicates, the Guanciale is a cured meat that comes from the cheek of the pig. To prepare our Guanciale, after being cut, we proceed to salt; afterwards, the meat is washed and dried. It is then flavored with chilli and left...