Photo/video hero: the hands tying the soppressata · workshop light
Le stesse mani, dal 1964.
Salumi di famiglia.
From Montecilfone in Molise to your table in Switzerland. Meat, salt, spices. Cut by knife and tied by hand, one piece at a time.
Punta di coltello
The piece we have always made
The Soppressata
di Munxhufuni
Selected lean pork, lardelli cut a punta di coltello, salt and black pepper. Filled and tied by hand in natural casing, pressed and cured for 12 to 16 weeks, no preservatives. No two pieces are alike, and you can see it.
Munxhufuni is the Arbëresh name of Montecilfone, the village where we have made it since 1964.
Whole piece, approx. 180 g, delivered vacuum packed
CHF 18.50Add to cart
Our Philosophy
Two promises. And everything that follows.
One is about how it is made, the other about what goes in. Everything else follows from there: if a choice serves neither, it has no place.
I.
Craft
How it is made
The knife cut, the filling, the tying: every step passes through a person. No hand repeats exactly the same movement twice, and you can see it.
The proofKnife cut · filled and tied by hand · edible natural casings · every piece different from the last
“No two alike.”
II.
Genuineness
What goes in
Selected pork, exclusively Italian. Salt, home-style peperoncino, spices, natural casing. The list of ingredients ends there.
The proof100% Italian meat · natural casings · home-style peperoncino · eight months for the ventricina
“Only what belongs.”
And the family is the guarantee.
A company that changes hands also changes the compromises it is willing to make. Not Casa Florio: the same family since 1964, the same recipes, the same method. That is why the first two promises have held for sixty years.
The Shop
What we bring to the table
Photo: whole soppressata, tied
Knife cut
Soppressata
Photo: mixed tagliere
Ventricina · Salsiccia · Pancetta…
Salumi
Photo: caciocavallo and pecorino
Caciocavallo · Pecorino
Cheese
Photo: oil, sauces and spreads
Olive oil, sauces and spreads
The Pantry
Salumi are eighty per cent of what we make. The rest of the table comes after, and it comes from the same place.
Munxhufuni
A village that speaks two languages
Our salumi are made in Montecilfone, a farming village in Molise where, for more than five hundred years, people have also spoken Arbërisht, the language of Italy’s Albanian communities.
Eighty hectares of woodland all around, and a microclimate that takes curing at its own pace.
Photo: Montecilfone panorama at sunset
Freshness guaranteed
How it reaches your home
i.
Sealed in Molise
Every piece is vacuum packed in our workshop as soon as it reaches the right maturity.
ii.
A protected journey
From our depot in Zurich, in an insulated box, with cool packs in the warm months.
iii.
At your door
Delivery in 1 to 2 working days across Switzerland and Liechtenstein. We ship Monday to Wednesday.
No shipping in August: without preservatives, the heat is a risk we do not take.
What people say
“It tastes of home. My father had not said a word in ten minutes: he was eating.”
[Placeholder: quote from the community’s first tastings]
“I could not find a soppressata like this even down there. And I go down every summer.”
[Placeholder: quote from the community’s first tastings]
The Giornale
Stories, cuts and tips
Photo: knife and thick slices
How to slice
Soppressata is sliced thick
Knife, not slicer. We explain why, and at what temperature to serve it.
Photo: two pieces side by side, different
The Philosophy
Why every piece is different
Two soppressate from the same batch do not look alike. That is the proof, not the flaw.
Photo: village alleys
Stories from the village
Munxhufuni in ten photos
A walk through the village that gives our soppressata its name.
The Casa Florio Giornale
One email a month: new arrivals, family recipes and stories from the village. As a welcome, 10% off your first order.
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