Authentic Calabrian Salami: SMAF Ltd selection

07.02.2021

We proudly present our line of Authentic Calabrian Cold Cuts: SMAF Ltd selection.

TRADITION AND QUALITY

SMAF LTD deals with all the sausages and salami labelled in Calabrian DOPs. However, among the sausages, stand out the Calabrian “soppressata”, seasoned salami (capocollo and hard sausage) and the famous “Nduja” (sophisticated spicy and spreadable salami).

The first item, SOPPRESSATA is an Italian dry salami. Soppressata is sometimes prepared using ham, but it never happens in Calabria.

Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria.

In Calabria, and generally in the south of Italy, this salami is part of southern Italian cultural heritage, much more than in the north.

“Soppressata di Calabria” enjoys Protected designation of origin status, as in esample that one produced in Acri and Decollatura, highly renowned.

Secondly, CAPOCOLLO is a traditional Calabrian and, generally, Italian pork cold cut, made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck, sometimes smoked or conserved in olive oil or flavored with cooked wine.

Given that it is a whole muscle salume, its preparation seems similar to the more widely known cured ham or prosciutto. Both are pork-derived cold-cuts and typically sliced very thin.

We can count, in Italy, two particular varieties, Coppa Piacentina and Capocollo di Calabria. We deal with the second, which has Protected Designation of Origin (P.D.O.) status, under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Other versions, not covered by mentioned PDO status, are simply designated as “Prodotto agroalimentare tradizionale” (P.A.T.) by the Italian Ministry of Agricultural, Food and Forestry Policies. It is the case of Capocollo del Lazio, Capocollo tipico senese (called finocchiata or finocchiona), Capocollo della Basilicata and Capocollo dell’Umbria.

In any case, our well known product is ‘NDUJA.

Generally, outside Calabria, is a special, spicy, spreadable pork salumi, made with shoulder and belly, ripe, roasted peppers and a mixture of spices. Our Calabrian variation derives from French andouille and is made using meat from the head, trimmings, fatback, and roasted hot red peppers.

The fiery taste of ‘Nduja is typical of the small town of Spilinga, where it was developed in the actual taste.

It is served with slices of bread or with ripe cheese and has a unique taste, suitable for a variety of dishes. Bright red in colour with a fiery taste, our ‘Nduja is delicious on a pizza or alongside medium seasoned cheeses. It also gives an incredible flavor, when you add it to lightly fried onions celery and carrot, as the basis of a tomato sauce for pasta, or just on its own with the addition of a little of the pasta water.

OTOH, we have a wide variety of other CALABRESE SALAMI. All our regional coarsely ground pork salamis are mildly hot, due to a generous addition of red pepper flakes– perfect for sandwiches and antipasto.

They are pressed into a flat shape during curing. This pressing not only gives Calabrese its characteristic shape, it also gives it a wonderfully firm texture. This coursely ground meat is perfect for sandwiches or in an antipasto. Serve with crackers for a game day appetizer as well.

Other example of calabrese Salami is “Cervellata Calabrese”, a Pork Salami or Sausage flavored with white wine and hot peppers. Another is “Pancetta di Calabria DOP”, a Pork Salami, part of many Italian recipes and widely used in the preparation of fried. It can also be consumed raw or barely heated, sliced thin, more or less, along with salt bread, baked in a wood, a typical local tradition. Another one “Salsiccia di Calabria DOP”, a Pork Salami, which, according to an ancient recipe, is made with giblets and fatty parts of pork mixed with hot peppers, bagged, then smoked at first and then cured.

All these salami from Calabria dates to the period of Greek colonization of the Ionian coast and the cultural glories of Ancient Greece. Historical records describe processing of pork from the seventeenth century.

OUR ROLE

SMAF Associates LTD operates in Calabrian’s original salami sector as a broker – national and international “Broker”. Our activity towards the original Calabrian sausages starts from a long experience in the agricultural products market, in the activities of buying, selling, import-export, logistics, sea-to-land transport, insurance and customs issues.

Our brokerage deals with import-export to USA, Canada, Europe and Eastern countries, from Calabria, Italy, for quality fruit and vegetables of the best brands. We give the right importance to the original Calabrian quality sausages by taking care of their transport directly from the manufacturer. We guarantee our business partners the utmost seriousness and we have clients of great international prestige. Among the other brokerage countries: Argentina, Australia, Belgium, Brazil, Canada, Chile, Chile, China, Egypt, Ethiopia, Thailand, Turkey, Ukraine, Hungary, USA and Vietnam.

Our company is leader in the distribution of Calabrian original salami.

The presence of liaison offices in Calabria ensures us a strategic position for the supply and distribution of goods. We are the privileged interlocutor for the Commercial and Collective Catering World and all the business forms that need a high level of service as well as a constant and customized quality standard.

Oranges and Tangerines, Healthy Excellence of Calabria

13.10.2020

There is nothing stranger than to think that the emblem of the Mediterranean, Mandarins, Tangerines and Oranges, do not originate in this splendid land, Calabria. Among the many sources that can be cited on the subject is the wonderful book, “the Mediterranean” by Fernand Braudel which clearly states that the gardens we see in the Mediterranean, the Mediterranean scrub, the typical fruit trees of the Mediterranean does not come from here.

The spectacle that the flora and fauna of the Mediterranean opened to the Greeks was completely different over 2500 years ago. Braudel said: “If Herodotus, the father of history, who lived in the fifth century BC, returned and mixed with today’s tourists, he would encounter one surprise after another. <<I imagine him>>, wrote Lucien Febvre, <<while remakes his Periplus of the Eastern Mediterranean today. Those golden fruits among the dark green leaves of certain shrubs, oranges, lemons, mandarins, he doesn’t remember ever seeing them in his life, they come from the Far East, they were introduced by the Arabs>>”.

However, this is the past, the history. Nowadays, these citrus fruits have acclimatized here better than elsewhere. Today talking about Calabria means talking about its treasure of Mandarins, Oranges and Tangerines!

VERY TASTY AND PRECIOUS FOR HEALTH

Calabria produces about 25% of the national citrus production. There are about 44,000 citrus farms. Reggio Calabria is the province with the largest number of companies followed by that of Cosenza.

A plenty of vitamins

These two provinces always produce a quantity higher than 70% of the total for each species produced. The most cultivated species in Calabria is orange followed by clementines in the provinces of Cosenza and Catanzaro and by mandarin in all the others.

Calabria produces about 63% of the total production of clementines in Italy, 32% of oranges, 39% of other varieties of mandarins and 4.6% of lemons.

Calabria, thanks to its particular climate and the commitment of farmers, as well as being one of the most important citrus fruit producers in Italy, is characterized by the excellent quality of these products. In addition to goodness, these citrus fruits have substances that are precious for our health, among them vitamin C stands out. The human body is unable to produce or store ascorbic acid, essential for life. Lack of this vitamin can lead to bleeding and scarring problems. Vitamin C is important for the proper functioning of the immune system and the synthesis of collagen in the body, it serves to allow the absorption of iron and has an antioxidant action. Collagen strengthens blood vessels, skin, muscles and bones. Humans cannot create collagen without vitamin C.

ORANGES AND TANGERINES: A PANACEA FOR MOOD

We may point out that fruits and vegetables in general are not only good for health from a physical point of view but are also a panacea for mood. Increasing the consumption improves psychological well-being in a short time, two weeks are enough. This is what emerges from a New Zealand study, from the University of Otago, published in the “Plos One” Journal.

Of course, there are some variables that greatly influence the presence of vitamin C in food, from when it is harvested to when it arrives in our intestines.

Delicious and simple mandarins

The contact of vitamin C with the air tends to decrease its concentration in food; when, for example, an orange is squeezed and vitamin C comes into contact with the oxygen in the air, it oxidizes and a part is lost. Heat tends to “destroy” vitamin C; for this reason it is much more convenient to eat raw food whenever possible. The freshness of the food is also essential for the presence of vitamin C; the more time passes from the collection of food to its entry into the body, the more the presence of vitamin C decreases.

In fresh spinach stored for 7 days, at 4 ° C, only 20% of the total amount of vitamin C remains, from this it can be deduced that oranges stored for months have very little vitamin C.

 The 10 fruits richest in vitamin C are:

  • Currants  200 mg
  • Kiwi 85 mg
  • Strawberries and Clementines 54 mg
  • Oranges and lemons 50 mg
  • Tangerines 42 mg
  • Grapefruit 40 mg
  • Melon 32 mg
  • Raspberries 25 mg
  • Kaki 23 mg
  • Blackberries 19 mg
Colors, Health and Beauty

The other 10 vegetables richest in vitamin C are

  • Peppers 151 mg
  • Broccoli and rocket 110 mg
  • Brussels sprouts and turnip leaves 81 mg
  • Cauliflower 59 mg
  • Spinach 54 mg
  • Cabbage 47 mg
  • Endive 35 mg
  • Celery 32 mg
  • Asparagus and chard 24 mg
  • Tomatoes 21 mg

 The daily levels of vitamin C intake recommended by our national health system are as follows:

  • Infants (up to 1 year) 35 mg
  • Children (1 to 10 years) 45 mg
  • Male and female children (11 to 14 years) 50 mg
  • Adults 60 mg
  • Expectant mothers 70 mg
  • Lactating women 90 mg