The "Nduja di Spilinga" is presented in a practical 180 gr glass jar, inside which are added Extra Virgin Olive Oil and sunflower seed oil to ensure a longer life to the product and a two years seasoning after packaging.

Nduja is the most famous spicy and spreadable salami of Calabria, made with fat and lean parts of pork, with the addition of spicy Calabrian chili pepper, stuffed in natural and seasoned casing.

Nduja is the most famous spicy and spreadable salami of Calabria, prepared with fat and lean parts of pork, with the addition of spicy Calabrian chili pepper and stuffed in natural and seasoned casing.

Fatty meat of Calabrian "Suino Nero" finely chopped and kneaded with "light" and slightly smoked chili pepper. It is then seasoned for a period ranging from 60 to 90 days.

This sausage is made with coarse-grained minced shoulder and bacon of Calabrian 'Suino Nero', kneaded with salt, stuffed in natural casing and matured for 40 days.

This 'Sopressata' is made with coarse-grained minced loin and leg of Calabrian 'Suino Nero', kneaded with salta and black pepper in grains, then stuffed into natural casing.

Pork cheek seasoned with salt and spices. This guanciale is trimmed by hand, dry salted with sea salt crystals and seasoned with spices. At the end of maturing it is cut into strips.

Raw sausage prepared with noble cuts of pork and flavored with spices according to our recipe. Stuffed in natural casing and seasoned slowly to obtain a product soft to the touch and tasty to the palate.

Raw sausage prepared with noble cuts of pork, flavored with spices and aromatic herbs according to our recipe. Stuffed into natural casings and seasoned slowly to obtain a product that is soft to the touch and tasty to the palate. Flavored with Saffron from Roero.