Simple and tasty, Calabrian cuisine is a splendid combination of the various cultures that have touched our soil over the course of centuries. Contrary to what you might assume, meat, rather than fish, has a deep-rooted place in our culinary traditions. We produce many different special types of insaccati: i capicolli, le salsicce, le sopressate and la njudà, a special type of dried sausage made with black pepper, hot pepper, salt and fennel seeds.