>> Factory >> Manifacture >> Products Particularities make the difference. S. Angelo of Brolo, commune of the Nebrodi, situated in the province of Messina, began to produce salami at the ending of the XI century. Improving time after time and mantaining always the same mastery and scrupolosity of its components and of the methods of manufacture. The quality of " Sant'Angelo's Salami" is the fruit of an accurated selection of meat and typology of the cut "punta di coltello" (knife tip cutting). The seasoning of the salami takes place in spacious aerated rooms, delighted by the perfume of the fresh surrounding vegetation.