This company, established in the early 20th century, is located in Sila National Park and makes charcuterie from Suino Nero di Calabria pork. Now run by the third generation of the Romano family, with production using organic methods, without additives or preservatives and meat from its own farm. The free-range pigs graze in the mountains and on a broad natural terrace overlooking the Ionian Sea, feeding on the food they find in the wild, as well as meal produced by the farm. The Romanos offer capocollo, pancetta, soppressata, and nduja.
