Typical Calabrian Products by Vincenzo Spanò
Since 2007, taking up the tradition and heritage of family knowledge, the supply chain from fresh meat to seasoned and packaged products is managed, strictly following the rules that allow it to be appreciated also on foreign markets.
Solmeu processes only the freshest and most certified raw materials, using the most advanced technologies in the new production structure in full respect of tradition and the environment, using only top quality meat.
The raw materials come from certified slaughterhouses, therefore the traceability of the products Solmeu it is guaranteed and constantly monitored.
The company has a rich production that is characterized by the use of local products, in addition to the meat also the spices used are of Calabrian origin to obtain a product 100% made in Italy.
Production:
- 'nduja, now also appreciated abroad, soft and spreadable sausage based on pork and chilli. Synonymous with authenticity, its qualities are usually identified with the most typical features of Calabrian gastronomy. It is attributed aphrodisiac properties and beneficial effects on circulation.
- Pancetta brim, obtained from the lean ventral part of the pig, salted and flavored with pepper and other spices. When cut, the slice is characterized by the typical alternation of bright red and pinkish white layers. On the palate, the slice is soft with a tendency to melt.
- Soppressata, straightforward and genuine as tradition dictates, it is produced by selecting the pork thigh and loin, coarsely chopped and seasoned with salt and pepper. In the lean part, bright pink in color, the lardons of fat of a pinkish white color, typical of this salami, are distinguishable and well distributed. The scent is characterized by a delicate aroma of seasoned meat, the taste is soft but compact, sweet and savory at the same time.
- Capocollo, produced by selecting the meat of the neck muscles, the most precious and compact of heavy pigs. Sea salt is used for salting. When cut, the slice is compact and homogeneous, bright red in color, interspersed with pinkish white fat. The scent is delicate of seasoned meat, with a slight hint of spices, pepper in particular. The flavor is characterized by its marked sweetness, contrasted with a delicate sapidity which is accompanied by the characteristic aroma that distinguishes seasoned products.
- Pork cheek, commonly called "buccularu", prepared using the lower part of the pig's head, seasoned with salt and spices. The slice shows an alternation of a higher layer of fat and a lower layer of lean with a pink color. The taste is immediately soft and particularly sweet and delicate.
- Loin or fillet, particularly rich in flavor, it is obtained from the boneless loin (fillet) of heavy pork, salted and flavored with pepper and other spices. When cut, the slice is particularly lean, pink in color. The scent is delicate, typical of seasoned products.
- Fillet, the noblest part of the pig, just think that the weight varies from 500 to 800 grams per animal, it has a unique and delicate flavor.
- Rolled bacon, is obtained from the lean belly part of the pig, salted and flavored with pepper and other spices. When cut, the slice is characterized by the typical alternation of bright red and pinkish white layers. On the palate, the slice is soft with a tendency to melt, thanks to the presence of the fatty parts, which also determine the unmistakable flavor.
- Sausage, queen of the table, is prepared with selected lean and selected pure pork meats, coarse-grained according to tradition, mixed with salt, ground chilli pepper in expertly dosed quantities; the mixture obtained is then stuffed into a natural pig casing, tied and left to dry in special rooms for about four days, followed by the seasoning period which lasts about a month.
- Pork nut, extremely tasty product, with a particular flavor that places it at an intermediate point between seasoned shoulder and loin, the weight varies between 1,2 and 1,8 kg.
