In the mountains of Sila, Vincenzo Rota, the last of generation of master butchers began to produce, according to ancient recipes, salami typical of Calabria.
Closely followed by his son, Fernando, who continued the family tradition, preparing with the same dedication the salami from San Vincenzo. Slice by slice, from generation to generation, the story continues to the present day where the four sons of Fernando are dedicated to creating salami meats with the love and passion of the past. Amalgamating the most authentic tradition with the Research and Technology, San Vincenzo offers a true flavor: that of the best salumi.
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