The story of our company goes back to the beginning of 20th century, when the family started their activity as butchers in Fabrizia, a small village in the Calabrian Serre Mountains. This old and long tradition was transmitted from generation to generation and in 1960 Domenico Naza- reno Suppa decided to leave his small village and open his activity in Toronto (Canada) where he imported the traditional production method in the preparation of meat products. The deep and strong homesickness brought Domenico Nazareno Suppa to the end decision of coming back to his origin place, after a long period spent overseas. Here he brilliantly started and run his butcher shop. The ongoing success brought the Suppa’s to open a second butchery in 1998, whose management was assigned to his son Antonio, who perfectly carried on the activity with the same values, dedication and passion that had always animated his father. The long experience of the family and the acquisition of new skills and methods were the input for starting a larger production of the rich variety of pork meat products, the family’s speciality. So in 2010 Su.Sa. (Suppa Salumificio) Company was officially found. Today the Su.Sa. Company continue the production according to the tradition transmitted from four generations and by the introduction of modern and innovative techniques.
The Salumificio Suppa’s production includes a rich variety of specialities, each with its own peculiarity of genuineness and goodness, but all realised with the same criteria. Only high quality meat is chosen, by an accurate selection of animal fed in a certain way and from precise stock farming, specific techniques, inspection and supervision to guarantee quality certified by HACCP regulations (Hazard Analysis and Critical Control Points). An excellent product needs a sublime meat! For this reason, the Suppa Family selects one by one the meats used for the production with care and attention, by only choosing the suppliers that respect the values of quality and genuineness, the same you can find in all our products. All the meat used in the preparation is accurately selected by the same type of pig, the so called “heavy pig”. We choose this specific pig for its peculiar features: heavy body, a relevant muscle structure and a good lean to fat ratio. Pigs are slaughtered only after they reach the ideal weight, necessary for the production of high quality products.
Our products are the result of a deep respect of our region, an accurate selection of meats and the ongoing research for innovation.
All Suppa products are good for appetizers and starters accompanied with a full-body wine or in the preparation of delicious and exquisite recipes that exalt their flavours. And furthermore, they can be a perfect gift for all the Italian pork meat product lovers! Our mission is to deliver on your tables only high-quality products. For this purpose, we are always looking for genuine meat whose origins are controlled and certified. Our products have as basic ingredients the long and rich family tradition, the strong passion for what we do, our engagement in producing only excellences.These ingredients perfectly mix with an accurate selection of the meats, the use of innovative and modern production methods and techniques because we are always looking for innovation in production, by respecting the tradition. We believe in this and this philosophy is the same we expect from all our staff. Today our company is made of young skilled people, who totally embrace the company idea and look for an on-going production innovation, a better logistic organisation to satisfy all our customer needs and requests. Whatever is your preference, the Suppa Salumi can satisfy all your tastes for their irresistible goodness, realised with full respect of the ancient regional tradition and with selection of the best meat quality.
Pork leg, salt and time: these are the ingredients used in the processing of our raw ham. Once selected, the pork legs are massaged at length with salt and natural flowers; after a period of rest, they are washed, brushed and left to dry. The seasoning ranges from 9 to 16 months and even beyond 24 months.
One of the noblest salami of the Calabrian tradition. The raw material used is the typically local pork thigh, minced, with or without flavourings, sweet or spicy, stued into natural casings, matured and smoked in a natural way.
A cold cut obtained from the upper portion of the pig’s neck, seasoned with pepper, salt and flavours, matured and smoked in a natural way.
It comes from typically local or national pigs and it is obtained from the anatomical part of the pork belly. It is salted for a short period of time, then washed in running water, cured with pepper and natural flavours, matured and smoked in a natural way.
Soft spreadable salami obtained from selected pork meat, flavoured with top quality chili, matured and smoked in a natural way.
The raw material used is the typically local pork thigh, minced with or without flavourings, spicy, stued into natural casings, matured and smoked in a natural way.
The raw material used is the typically local pork thigh, minced with or without flavourings and characterized by a spicy flavour.
The Tenderloin is the most tender and less fat cut of pig. It is salted for a short period of time, then washed in running water, cured with pepper and natural flavours, matured and smoked in a natural way.
The Guanciale is a sort of jowl bacon prepared from pork cheeks, a cut of meat with lean veining and a part of noble fat. It comes from typically local or national pigs; it is salted for a short period of time, then washed in running water, cured with pepper and natural flavours, matured and smoked in a natural way.