In the mountains of Sila Spezzano Piccolo, Vincenzo Rota, master butcher, he began producing salami typical of Calabria. The son Fernando continued the family tradition. Today even the four sons of Fernando are passionately committed to the production of sausages of San Vincenzo. The choice of the best farms, control of the production and packaging, the achievement of the most important international certifications demonstrate the company's commitment and its philosophy always aimed at ensuring a high quality standard of products. Sausage, brawn, the esplanade, ventricina nduja and prosciuttella are assets that the company produces for generations, combining tradition and innovation.
Today, the sausage factory San Vincenzo, is the largest and most important reality of Calabria in the sector, with distribution throughout the country, represented in major retail chains and with a growing trend abroad.
Built on the work of three generations, it maintains mission and business concept, while demonstrating strong evolutionary dynamism and attention to the needs of the market and consumers.
Imprinting is dictated solely by the realization of the highest quality products through craft production
and carefully selected raw materials.