For four generations, the Bava family has made traditional southern Italian Sopressata
Calabrese. Brought to America by our grandfather in 1921, this spicy family recipe was enjoyed
at every family holiday and neighborhood gathering. Today it is handcrafted and dry-aged in
California using the same all-natural ingredients and timeless techniques.
We know Grandpa Bava would be proud.
Sopressata is our passion but we couldn’t just make one. Our classic 4th generation BAVA family spicy Sopressata flavored with fennel seeds that began in Calabria, Italy and a Sopressata spread, our ‘Nduja Calabrese blended with sun dried tomatoes, garlic and extra virgin olive oil all kissed and grown by the California sun. Enjoy them with a fine cheese and fresh ciabatta, or get creative and add them to your favorite homemade pizza or pasta recipes.
“You’ll remember this all your life.”
From his first days settling in the Bridgeport Italian neighborhood on Chicago’s south side near old Comiskey Park, Grandpa only had to walk a few blocks to find the highest quality pork, herbs and spices. We’ve adopted that same philosophy today. We use all-natural and organic heritage pork, herbs and spices. Only the best will do.