Salumificio di Casabona ''Santa Barbara''

In the countryside of the Alto Crotoneese, in an area known as ""Santa Barbara"", we breed the semi-crady state whose nutrition is made for 60% from local flourishes, preferring a short supply chain. We work strictly hand meat at every stage: Sectioning, Singing, Binding. The meat is then sausaged and subjected to a slow process of maturing to guarantee customers natural and respectful cold cuts of our ancient traditions. The various awards and awards obtained over the years are the result of a peculiar and highly appreciated work, because we do not use any dye, allergen, preservative or additive.