Delicario Salsiccia Bianca con Pepe Nero

The production of salamis in Sant’Angelo in Calabria dates back to the end of the 11th century when Sicily was conquered by the Normans. Tradition, culture and generational secrets give Italy its status of producer of the best cured meats. Salvatore, a local butcher, started the company in 1950 and has since been a protector of the Sant’Angelo IGP salami and a range of award-winning products including hams, pancetta, cured sausage and capocollo made from carefully selected raw materials.