San Vincenzo was founded in 1977 in Calabria and specializes in the production of cured meats typical of the Calabrian tradition also linked to the use of the famous Calabrian chilli pepper, used in our specialties: 'nduja, sausage, spianata, D.O.P. cured meats of Calabria (sausage, soppressata, capocollo, pancetta), Calabrian black pig cured meats and organic cured meats.
Our offer is completed by our fresh pasta "Campo Silano" and Calabrian cheeses (provola, caciocavallo Silano DOP, etc.).
Our certificates: BRC, IFS, BIO, ISO 220005 for the black pig and Italian meat supply chain.
