M�rke: Calabria Scerra

capocollo, capocollo di calabria, italian capocollo,

Processed in brine with the addition of aromas, wrapped in natural gut, tied by hand and cured for about 100 days.

Preservative free

Gluten free

Lactose-free

Without dyes


All the Quality of Calabrian Craft Tradition

The continuous attention to the quality of raw materials, production processes and a continuous fusion between innovation and tradition.

The peculiarity of the Salami Silani is also given by the geographical position of the company, and by the favorable climate of the Calabrian territory, which improves the seasoning of the products, an essential requirement for the efficiency of production.

The vast craftsmanship, consists of the typical salami of Calabrian history, such as Fresh and Seasoned Sausage, Soppressata, Spianata, Pancetta, Capicollo, the 'Nduja, ect ect.

The activities carried out inside the plants take the form of a series of production processes ranging from the very first phases of carefully selected materials used, to those of actual processing and maturing, carried out with the custom and the criteria of the customs of the past, up to last but not least "conservation" of the product.