Grappa dello Stretto is a specialty that encapsulates the history of Calabria

Capocollo is the King of cured meats in Calabria and is known for its unmistakable taste

the soppressata grecanica is made by cutting at the point of a knife a selection of noble parts of hams

Its Mediterranean yet complex taste can be appreciated both at room temperature and chilled

a pinch of fine salt

Prosciutto Crudo Reale del Brigante 1 kg. premitura a freddo Grappa dello Stretto is aThis product is handmade by Calabrian pork butchers who hand down this tradition from father to son. To make the prosciutto reale del brigante, part of the thigh of a heavy, semi wild, native Calabrian pig is used. Salted, hung to dry at over 1200 meters above sea level, it is flavored with aromas of the Aspromonte undergrowth. Lightly smoked with olive leaves and vine stems. Matured for about 18 months, it has a characteristic dark red color, with