Salame S. Angelo PGI, Sicily’s only salume with Protected Geographical Indication, originated in Sant’Angelo di Brolo, an ancient village in the province of Messina located in a lush valley abundant with olive, orange and hazelnut trees, 400 metres above sea level in the Nebrodi Natural Park.

Here, the morphological and climatic conditions of the territory, characterised by a steady temperature and humidity all year round, ensure ideal conditions for the production and ageing of salumi, a vocation of the area brought over by the Normans in the late 11th century A.D., who introduced pork meat, a delicacy previously forbidden from consumption during the Muslim conquest of Sicily.

Perfected and handed down over the centuries by the skilful work of butchers, the ancient recipe for Salame S. Angelo PGI is an authentic Italian salami made from the finest cuts of pork – shoulder, leg, loin, neck and belly – from the most prized breeds of pig – Large White, Landrace, Duroc – carefully diced by hand according to tradition, seasoned and mixed by hand with sea salt and semi-cracked black pepper and aged for a period ranging from 30 to 90 days depending on the size of the salami and the pork casing used (cularino, sottocularino, sacco, fellata).

The end result is a salami with a typical white bloom, tender and compact when cut, in which the ruby-red lean meat and the white chunks of fat create a pleasing irregular pattern, fragrant and delicately spiced to taste.