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Our Family

The history of our company dates back to the beginning of the 20th century, when the family started their butchery activity in Fabrizia, a small village in the Serre Calabrian mountain range. This long and ancient tradition has been passed down from generation to generation and in 1960 Domenico Nazareno Suppa decided to leave his small village and start his business in Toronto (Canada), where he imported the traditional method of preparing meat products. . The deep and strong homesickness makes Domenico Nazareno Suppa decide to return to his native village after a long stay abroad. This is where he started and managed his butcher shop with flying colors. The continued success led Suppa to open a second butcher’s shop in 1998, which he entrusted to his son Antonio, who continued the activity perfectly, with the same values, the same dedication and the same passion that always inspired his father. . The long experience of the family and the acquisition of new skills and methods have allowed the launch of a larger production of the rich variety of meat products, the specialty of the family. Thus, in 2010, the company Su.Sa. (Suppa Salumificio) was officially founded. Today, Su.Sa. continues the production according to the tradition handed down by four generations and by introducing modern and innovative techniques.

 

 

Our production

The production of Salumificio Suppa includes a rich variety of specialties, each with its own authenticity and quality, but all implemented according to the same criteria. Only the highest quality is chosen, thanks to a precise selection of animals fed in a specific way and coming from a precise breeding, thanks to specific techniques, inspections and supervision to guarantee the quality certified by the HACCP regulations (Hazard Analysis and Critical Control Points). An excellent product requires sublime meat! This is why the Suppa family selects, one by one, the meats used for its production with attention and care, choosing only the suppliers who respect the values ​​of quality and authenticity, as well as the breeding and breeding methods. feed to cattle that have been selected to provide a high quality product. The beef sausage and salami produced follow all the rules and procedures of the Halal method. The slaughter of animals is carried out according to Islamic procedures and treatment, with the corresponding certificate confirming this. The beef is then labeled with a progressive batch number and the sausage is produced as follows: The meat is minced using a suitable grinder, then salt, pepper, natural flavors and preservatives. The beef is then mixed. When ready, the sausages and salami are made to the size of the synthetic casing. When preparation is complete, the sausages and salami are hung for a short time in a room at room temperature to dry. Once ready, the salami are placed in a maturation room at the necessary temperature. After the ripening process is completed, the products are packaged in suitable vacuum bags. All our sausages and salami are labeled with the batch number, CE regulations and the Halalitalia logo.

 

Our products are the result of a deep respect of our region, an accurate selection of meats and the ongoing research for innovation.

The production of Salumificio Suppa includes a rich variety of specialties, each with its own authenticity and quality, but all implemented according to the same criteria. Only the highest quality is chosen, thanks to a precise selection of animals fed in a specific way and coming from precise breeding, thanks to specific techniques, inspections and supervision to guarantee the quality certified by the HACCP regulations (Hazard Analysis and Critical Control Points).

 

An excellent product requires sublime meat! This is why the Suppa family selects, one by one, the meats used for its production with attention and care, choosing only the suppliers who respect the values ​​of quality and authenticity, as well as the breeding and breeding methods. feed to cattle that have been selected to provide a high quality product. The beef sausage and salami produced follow all the rules and procedures of the Halal method. The slaughter of animals is carried out according to Islamic procedures and treatment, with the corresponding certificate confirming this. The beef is then labeled with a progressive batch number and the sausage is produced as follows: The meat is minced using a suitable grinder, then salt, pepper, natural flavors and preservatives. The beef is then mixed. When ready, the sausages and salami are made to the size of the synthetic casing. When preparation is complete, the sausages and salami are hung for a short time in a room at room temperature to dry. Once ready, the salami are placed in a maturation room at the necessary temperature. After the ripening process is completed, the products are packaged in suitable vacuum bags. All our sausages and salami are labeled with the batch number, CE regulations and the Halalitalia logo.

 

Hunkeler Distribution