Salumi Caputo

A generous land, ancient know–how and all the authenticity of village tradition. These were the simple ingredients that kickstarted the story of Salumi Caputo, a family business established more than 70 years ago which today, as it did then, produces high-quality Sicilian salumi in Sant’Angelo di Brolo, an ancient village on the slopes of the Nebrodi Mountains in Northern Sicily.

In 1950 in Sant'Angelo di Brolo, near the Nebrodi Natural Park, Gaetano Rifici, known to us as Nonno Tanu, opened a small village butcher's shop and started production on his very own speciality product: Salame S. Angelo.

In 1990, after almost half a century of hard work and the pursuit of excellence, the company and the secrets of Nonno Tanu's specialities passed to the new Caputo generation who, under the leadership of Anna and Salvatore, breathe new life into the company by combining modern food technology with the very best of charcuterie tradition.

Thanks to the use of high-quality ingredients, the authentic taste and the craftsmanship that goes into hand-cutting every piece of meat according to ancient tradition, the family's speciality product is awarded the prestigious PGI mark to guarantee the protection of Salame S. Angelo, the only Sicilian salami with Protected Geographical Indication.

With more than 70 years in business, today Salumi Caputo is the leading producer of Salame S. Angelo PGI and is renowned and admired all over the world for its production of Sicilian salumi. All this is thanks also to the commitment of Michela and Gaetano Caputo, visionary entrepreneurs who, having inherited the ancient know-how and authentic Sicilian flavours of Nonno Tanu's village butcher's shop, are charting the bright future of the company.