Calabrian cured meats San Vincenzo

From the heart of Calabria, brings to the table the passion for authentic flavours: artisan tradition, sustainable innovation and quality that tell of a unique territory.

Typical Calabrian cured meats, esplanade and sausage with an unmistakable taste

The history of the San Vincenzo brand is rooted in the mountains of Sila, a place where pure air and unspoiled landscapes have always represented the ideal habitat for the curing of Calabrian cured meats. It all began in 1905 with Vincenzo Rota, who transformed his passion for the art of butchery into a craft passed down from generation to generation. However, it was in 1977 that tradition took concrete form thanks to Fernando Rota and his wife Rosetta, who officially founded the salami factory in Spezzano Piccolo, Calabria. Since then, the company has embarked on a path of constant growth, remaining faithful to artisanal methods while at the same time embracing innovation and a focus on sustainability. The Rota family has managed to maintain a rare balance: on the one hand, preserving traditional recipes that use selected meats and Calabrian chili pepper, and on the other, investing in modernization, digitalization, and low environmental impact systems, such as photovoltaic panels installed in the production plants.

The product range today represents a benchmark for those seeking the true flavors of Calabria. Among the most renowned specialties stands out the Spicy Sausage, a cured meat that encapsulates all the aromatic strength of Sila chili pepper and the tenderness of meats processed according to age-old methods. No less iconic is the Spicy Spianata, characterized by its flat shape and slow curing process that enhances its intense aromas and firm texture. Within this portfolio of excellence we also find soppressata, capocollo, ‘nduja, and cured meats made from the native Black Calabrian pig breed, which the company has helped to promote. Alongside traditional cured meats, the brand also offers dairy products, the result of collaborations with local dairies, enriching the selection with bold-flavored cheeses, perfect for a Calabrian charcuterie board.

Is part of the Consortium for the Protection of D.O.P. Calabrian cured meats, a certification that attests to the quality and authenticity of iconic products such as soppressata, sausage, and capocollo. These designations not only guarantee compliance with strict regulations but also reinforce the indissoluble bond with the land and its raw materials. The strength of the brand lies precisely in its ability to convey, through its products, an authentic story of Calabria, made of aromas, rural traditions, and family rituals that still mark the processing of meats today. The salami factory uses advanced technologies to maintain high standards, such as enthalpy systems that harness the pure mountain air for natural, low-impact curing.

Within a complete gastronomic experience, cured meats pair perfectly with traditional beverages and iconic Italian products. It is not uncommon to find spicy sausage or spianata served alongside a plate of Calabrian cheeses or a glass of full-bodied red wine, just as they can be the main ingredient in regional recipes that celebrate Mediterranean cuisine. Other categories, such as artisanal pasta or wines from Southern Italy, also pair ideally with Calabrian cured meats, completing the sensory experience and transforming every moment of conviviality into a journey through gastronomic culture.

Visual communication and packaging have played a decisive role in the brand’s evolution. Over the years, has been able to innovate its packaging while maintaining a visual connection with tradition, favoring recyclable materials and progressively reducing the use of plastic. This commitment is part of a broader vision that includes the installation of photovoltaic systems, the symbolic planting of trees to offset emissions, and the choice of local, short-supply-chain raw materials. Sustainability thus becomes a real and tangible value, not just a declared one. At the same time, the brand has earned several awards and recognitions, a sign of a consistent journey appreciated even in international markets.

An interesting aspect that distinguishes the brand is the recovery and promotion of the Black Calabrian pig, an ancient breed at risk of extinction that has successfully brought back to the center of production. Thanks to this effort, not only is a valuable genetic heritage preserved, but consumers are also offered a product with an intense and authentic flavor. This approach demonstrates how much the company believes in the synergy between tradition and innovation, reaffirming its identity as a guardian of Calabrian food culture.

Today, the brand is synonymous with artisanal excellence, capable of uniting historical memory with a vision for the future. Its cured meats are not mere food products, but stories of a land that lives through unique flavors, aromas, and textures. From spicy sausage to spianata, from soppressata to capocollo, every slice encapsulates the work of generations and dedication to a land that knows how to offer authenticity. Brought to everyday tables, cured meats become ambassadors of conviviality, capable of bringing families and friends together around genuine flavor. In this way, the brand not only safeguards a centuries-old tradition but also keeps it alive and relevant, bringing Calabria into the kitchens of those who seek quality, sustainability, and passion.

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Quality

FAQ

Where does the spicy San Vincenzo sausage come from?

The spicy sausage is produced in Calabria, with selected pork and organic Calabrian chilli. The recipe faithfully follows local tradition and the product is naturally matured in environments with pure Sila air, for an authentic and decisive taste.

Do Calabrian San Vincenzo DOP cured meats follow official specifications?

Yes, the Calabrian PDO cured meats are regulated by recognized European disciplines, which define their origin, ingredients, maturation times and processing techniques. They are produced exclusively in Calabria and controlled by the Consorzio dei Salumi DOP

Does San Vincenzo also produce dairy products?

Focuses mainly on the production of cured meats, but also includes selected dairy products in collaboration with local Calabrian companies. These traditional cheeses are offered in combination with references such as spicy esplanade or ‘nduja, enhancing the short supply chain and territorial typicality.

What is the spicy San Vincenzo esplanade and how is it consumed?

The spicy spianata San Vincenzo is a Calabrian cured meat with a flattened shape, prepared with selected pork and red chilli. It is ideal for cutters, rustic sandwiches and aperitifs. It is seasoned naturally and sliced thinly to enhance its intense taste and softness.