 The Clementine di Calabria is not subjected to any kind of industrial processing and may be marketed in bulk or packaged, in which case it is subject to selection, calibration and dithering.Capocollo di Calabria
Calabrian salami origins date back to the cultural glories of Magna Greece, while historical records describe the workings of pigmeat since the 17th century.In more recent times, the production of sausages is attested by statistics released in censuses of Gioacchino Murat, in the early 19th century.