Madeo Soppressata di Calabria D.O.P., dry-cured salami, aged min. 45 days

Soppressata di Calabria D.O.P. is made from leg and loin meat with black pepper and Calabrian pepper paste. Hand-tied and aged for at least 45 days.

The Salumi di Calabria D.O.P. range comprises Calabrian cured meats with Protected Designation of Origin (D.O.P.). Madeo (Filiera Madeo, since 1984) is a producer based in San Demetrio Corone (Calabria, Italy); certifications: BRC, IFS, ISO, Animal Welfare (CIWF), Italialleva.

Key features:

• Protected Designation of Origin (D.O.P.)
• Leg and loin meat
• Black pepper and Calabrian pepper paste
• Aged at least 45 days
• White sweet or red hot

Specifications:

• Range: Salumi di Calabria D.O.P.
• Cuts: leg and loin
• Ingredients (as described): pork, black pepper, Calabrian pepper paste
• Processing: hand-tied
• Ageing: at least 45 days
• Variants: white sweet, red hot
• Formats: whole, half, sliced in MAP tray
• Origin: Calabria, Italy
• Producer: Filiera Madeo, San Demetrio Corone (CS)
• Producer certifications: BRC, IFS, ISO, Animal Welfare (CIWF), Italialleva

Application: Charcuterie boards, antipasti, sandwiches; retail and HoReCa.

Before ordering: Please confirm the format (whole, half, piece, sliced) and flavour before ordering.