In order to produce the calabrian suppressed, the pork’s thigh pulp is predominantly chosen.

After grinding, the meat is salted, flavored with chili pepper and kneaded, finally stuffed in the large intestine of pork (the finest) in segments of about 35 cm, smoked and then allowed to mature for a few months.

Newsletter Signup

Sign up now and never miss a thing!

You're Signed Up!

Now that you are signed up, we will send you exclusive offers periodically.