Madeo supply chain: an interesting story to tell?

Yes, a story of passion and work in constant evolution and projected into the future. We started in 1984, in San Demetrio Corone, in the province of Cosenza, when Ernesto Madeo created the first pig farm and immediately afterwards also the butcher shop for processing meat and Calabrese sausages. The first plant, from which the activity was transformed from artisanal to industrial, was set up in 1991. A few years later the second plant, the one dedicated to the production of Salumi di Calabria DOP (POD Calabrian cured meats), started up, while in 1998 we established the " integrated supply chain system ", thanks to which we internally manage all the steps, from the birth of the Black Swine and PDO pigs, to their reproduction; from the successive stages of slaughter and transformation, up to the sale and distribution of the finished product.

Is it true that you have helped recover the indigenous breed of the Black Pig of Calabria?

True! In 1990 Ernesto Madeo began his search for specimens of Black Pig with which to begin the challenge of recovering the breed. After a long selection process, he set up one of the most important Calabrian native breeding farms in Italy. Here the Black Pig has found its ideal habitat: a cool climate in summer and mild in winter, the possibility of rooting in the wild and semi-wild and a growth in harmony with the rhythm of nature. They feed on herbs, roots, olives, seasonal vegetables, corn and barley produced within the supply chain. Our commitment has always been strong so that our pigs have a healthy lifestyle. In this regard, we were rewarded as a supply chain for being an "animal welfare" company.

How is the activity of Madeo characterized today?

We are focused on three production lines: the Salumi Tradizionali line (traditional cured meats), which includes the typical products of our land, such as the 'Nduja, the seasoned and fresh sausage, the Sopressata, the Capocollo, the Pancetta and more; the Salumi di Calabria DOP (POD Calabrian cured meats) line, which includes 4 regulated products, Pancetta, Capocollo, Salsiccia and Sopressata and finally the range of cured meats from Suino Nero di Calabria (black pig from Calabria), which includes, in addition to the fine ham (Prosciutto), Lardo and Fior di Lardo, Pancetta, Salame and 'Nduja. As a specialty we also include fresh cuts of the Black Pig, as well as Sausage and other fresh preparations.