Fratelli Spina
is the manifestation of a thought. Like a great oak we have deep roots that have been sunk for over eighty years in the heart of our territory.
Our Salumi are aged in the Molise Mountains at over a thousand meters above sea level. Day after day, year after year, in every small gesture, in every simple process we choose solutions that respect the land and the rules of quality.
“We have worked hard to not change anything”
– Fratelli Spina
Fratelli Spina have been producing quality cured meats since 1941. The pigs are fed exclusively on cereals.
83
years of tradition
100%
quality products
As per the peasant tradition handed down over the centuries, we only use oak wood for the pressing of our cured meats. A technique that has its roots in the tradition of our land. Our cured meats are aligned between platforms strictly made of oak boards and are left to mature under weights for about 3 months to achieve a unique refinement.
“We bring to the surface the essence that is at the root“
– Fratelli Spina
08Sep, 24Salumi Art Since 1941: A Timeless Family Tradition
For over 80 years, the Spina Brothers have upheld the art of salumi-making with passion and dedication, preserving the traditions of crafting high-quality cured meats.
07Sep, 24The Importance of Oak Seasoning in “Spina Salumi” Products
In the picturesque setting of the region of Molise, in the town of Cercemaggiore, the “Spina Salumi” company has been preserving the ancient art of cured meat production for generations…
