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Calabrian Traditions
Ancient recipes selected from Calabria
“The supreme taste of a centuries-old tradition”
Ancient recipes selected from Calabria to offer you the supreme taste of high quality and centuries-old tradition. A harmonious combination of authentic flavours, enriched by distinctive aromas and scents. Calabria stands out for one of the oldest and most renowned curing traditions in Italy.
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— Frequently asked questions
All about Calabrian Traditions
What characterises Calabrian charcuterie?
The Calabrian curing tradition stands out for its intensive use of hot Calabrian chilli, wild fennel and sea salt. Typical products include 'nduja, soppressata, capocollo and aged sausage: all have a bold taste and a Mediterranean aromatic profile.
What is Calabrian 'nduja?
'Nduja is a soft, spreadable raw charcuterie typical of Spilinga (Vibo Valentia), made with fatty cuts of pork and a large amount of hot Calabrian chilli (up to 30% of the weight). It is cased in natural casing and aged for 3–6 months.
Do traditional Calabrian products have PDO or PGI protection?
Yes, several Calabrian products are protected: Capocollo di Calabria PDO, Salsiccia di Calabria PDO, Pancetta di Calabria PDO and Soppressata di Calabria PDO. 'Nduja di Spilinga, meanwhile, has held PGI status since 2020.