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Our meats are traditionally based on southern Italian recipes from Calabria, the region in which Pino Rogano was born. All our products are made without added preservatives or additives and our dried meats are cured trough the use of time and a wine fermentation process.
Salsiccie fresche "Fresh Sausages"	We produce unique types of sausages such as those made with pork, lamb & wild boar . We use only natural ingredients for all the shells of our sausage products.
Soppressata Calabrese	The sopperessata is a compact type of salami typical of the Calabria region. Taking its name from the process used to give the soppressata its characteristic oval shape. This type of wine cured salami is the perfect element for a traditional Italian antipasto.
Capocollo	The Capocollo cut is derived from the neck of the boar. To obtain its typical spicy taste, the capocollo is passed in a mixture of hot spices and then tied and let to cure for a period of over three months. Because of its robust taste, it is best when thinly sliced and paired with a smooth cheese like Provola Dolce or Grana Padano.
We produce other varieties of dry salami like Prosciutto Crudo and Pancetta. Please keep in mind that all our products are artigianally made and are subject to availability depending on demand and length of meat curing time. We would be delighted to work with you. Just give us a call or reach us via email.

Cafè Bar
&
Salumeria