Discover in Sofia the Sant’Olcese, Italian salami from Salumificio Cabella — a true treasure of Ligurian charcuterie tradition.
This salami, officially recognized as a PAT (Traditional Agri-food Product) of Liguria, stands out for its artisanal preparation using a blend of pork and beef, hand-cut and delicately seasoned with a touch of garlic to soften its flavor, along with black pepper.
Lightly smoked with wood from local species, it acquires an aromatic scent and an unmistakable taste that enhances the authenticity of the Ligurian region. We bring to Sofia a unique product, perfect for an aperitif rich in flavors or as the star of a premium charcuterie board.
Discover in Sofia the Sant’Olcese Cabella salami: a gem of the Genoese charcuterie tradition.
Although its exact origin is lost in history, Sant’Olcese salami is a Ligurian delicacy that dates back to before the 19th century. The Cabella family, with roots tracing back to the 1800s, helped spread this product from the Polcevera Valley, winning the hearts (and palates) of the Genoese. As early as the beginning of the 20th century, Salumificio Cabella was sourcing top-quality beef not only from the Ligurian valleys (Scrivia, Bisagno, Stura, Polcevera) but also from Southern Piedmont.
What makes this Italian salami truly unique — now available in Sofia, Bulgaria — is its blend of pork and beef. The beef comes from mature animals raised in Piedmont (particularly in the areas of Asti, Alessandria, and Cuneo), especially from prized breeds like the “Piemontese White” and the “Brunalpina,” ensuring a controlled origin from Northwestern Italy and Liguria itself. The pork fat components (lard and pancetta) come from both Piedmont and Emilia-Romagna.
Despite advancements in production technology, the flavor and character of Sant’Olcese salami remain authentic. While the stuffing was once done entirely by hand, today it’s aided by modern machines — but the skilled hand-tying of each salami is a time-honored tradition that continues, requiring experienced artisans. During the drying phase, wood fires are still used, giving the salami its delicate and characteristic smoky taste, enriched by natural aromas of garlic and white wine from the Polcevera Valley — another typical Ligurian specialty.
Bring to your table in Sofia, Bulgaria, an authentic Italian salami from the heart of Liguria.
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