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Traditional Calabrian cured meats

Food Calabria (ITALY)

Typical Calabrian cured meats, produced with respect for tradition

Traditional cured meats strongly represent the territory from which they come: in addition to 'nduja, the typical spreadable salami proposed by Madeo in different versions, there are sopressata, salsiccia, one of the most popular cold cuts locally, capocollo, pancetta, ventricina and guanciale. All the cured meats are designed in two versions, sweet and spicy with the addition of chili paste.

OUR SELECTION...

The products are offered in the sweet version, white or red, and in the spicy version.

Seasoned salsiccia sweet or spicy
Product info sheet

Product info sheet
Madeo:
Seasoned salsiccia sweet or spicy

Available in curved, chain and stick versions, single packed or in large packs or sliced.

Both sweet and spicy.
Pancetta sweet or spicy
Product info sheet

Product info sheet
Madeo:
Pancetta sweet or spicy

Available in TESA (flat) or ARROTOLATA (rolled) version (also lower fat), whole, half, piece and sliced in tray.

Both sweet and spicy.
Capocollo sweet or spicy
Product info sheet

Product info sheet
Madeo:
Capocollo sweet or spicy

Available in whole approximately 1.6 kg, in half, in 400 g. piece, and sliced in tray.

Both sweet and spicy
Spianata sweet or spicy
Product info sheet

Product info sheet
Madeo:
Spianata sweet or spicy

Available in whole from about 1.8 kg, in half, in 400 g. piece and sliced in tray.

Both sweet and spicy.