A family tradition since 1950
A generous land, ancient know–how and all the authenticity of village tradition. These were the simple ingredients that kickstarted the story of Salumi Caputo, a family business established more than 70 years ago which today, as it did then, produces high-quality Sicilian salumi in Sant’Angelo di Brolo, an ancient village on the slopes of the Nebrodi Mountains.
To discover the complete history of Salumi Caputo, learn about the secrets, skills, deep commitment and passion that have distinguished our family for over half a century, retrace the most important stages of our history.
OUR STORY
Nonno Tanu’s speciality salami
In Sant’Angelo di Brolo, an ancient village on the slopes of the Nebrodi Natural Park, Gaetano Rifici, known to us as Nonno Tanu*, opens a small village butcher’s shop and starts production on his very own speciality product: Salame S. Angelo.
The pursuit of excellence
After almost half a century of hard work and the pursuit of excellence, the company and the secrets of Nonno Tanu’s specialities pass to the new Caputo generation who, under the leadership of Anna and Salvatore, breathe new life into the company by combining modern food technology with the very best of charcuterie tradition.
The first expansion of the plant
The company grows, expands and structures itself to meet ever-increasing demand. The first expansion marks the transition from laboratory to large-scale production.
First president of the corsorzio salame sant'angelo
La storia familiare si intreccia a quella del territorio: Salvatore viene nominato presidente del Consorzio di tutela del Salame Sant’Angelo, rafforzando il ruolo dell’azienda come custode della tradizione siciliana.
Second extension: 1800 m2 of quality
The second expansion of the plant brings the company surface to about 1800 m 2, a space where to continue to make excellent Sicilian salami
Salame S. Angelo PGI
Thanks to the use of high-quality ingredients, the authentic taste and the craftsmanship that goes into hand-cutting every piece of meat according to ancient tradition, the family’s speciality product is awarded the prestigious PGI mark to guarantee the protection of Salame S. Angelo, the only Sicilian salami with Protected Geographical Indication.
Third generation: Gaetano and Michela Caputo
Entering the company are the grandchildren of Grandfather Tanu, Gaetano and Michela, third generation of the Caputo family. Young people, determined and linked to the territory, bring new energy and vision, with a firm look at the roots.
A second production site of 3000 m 2
The company continues to grow and a new production site of more than 3000 m2 is acquired, to support larger volumes and new markets, always with the same artisanal care.
Salumi Caputo goes global
With more than 70 years in business, today Salumi Caputo is the leading producer of Salame S. Angelo PGI and is renowned and admired all over the world for its production of Sicilian salumi. All this is thanks also to the commitment of Michela and Gaetano Caputo, visionary entrepreneurs who, having inherited the ancient know-how and authentic Sicilian flavours of Nonno Tanu’s village butcher’s shop, are charting the bright future of the company.
Second Chairman of the Consortium
The witness passes from father to son. In 2024, Gaetano Caputo is appointed president of the Salame Sant’Angelo protection consortium, confirming the central role of the Caputo family in safeguarding and enhancing a unique gastronomic heritage.
Nonno Tanu’s speciality salami
In Sant’Angelo di Brolo, an ancient village on the slopes of the Nebrodi Natural Park, Gaetano Rifici, known to us as Nonno Tanu*, opens a small village butcher’s shop and starts production on his very own speciality product: Salame S. Angelo.
The pursuit of excellence
After almost half a century of hard work and the pursuit of excellence, the company and the secrets of Nonno Tanu’s specialities pass to the new Caputo generation who, under the leadership of Anna and Salvatore, breathe new life into the company by combining modern food technology with the very best of charcuterie tradition.
The first expansion of the plant
The company grows, expands and structures itself to meet ever-increasing demand. The first expansion marks the transition from laboratory to large-scale production.
First president of the corsorzio salame sant'angelo
La storia familiare si intreccia a quella del territorio: Salvatore viene nominato presidente del Consorzio di tutela del Salame Sant’Angelo, rafforzando il ruolo dell’azienda come custode della tradizione siciliana.
Second extension: 1800 m2 of quality
The second expansion of the plant brings the company surface to about 1800 m 2, a space where to continue to make excellent Sicilian salami
Salame S. Angelo PGI
Thanks to the use of high-quality ingredients, the authentic taste and the craftsmanship that goes into hand-cutting every piece of meat according to ancient tradition, the family’s speciality product is awarded the prestigious PGI mark to guarantee the protection of Salame S. Angelo, the only Sicilian salami with Protected Geographical Indication.
Third generation: Gaetano and Michela Caputo
Entering the company are the grandchildren of Grandfather Tanu, Gaetano and Michela, third generation of the Caputo family. Young people, determined and linked to the territory, bring new energy and vision, with a firm look at the roots.
A second production site of 3000 m 2
The company continues to grow and a new production site of more than 3000 m2 is acquired, to support larger volumes and new markets, always with the same artisanal care.
Salumi Caputo goes global
With more than 70 years in business, today Salumi Caputo is the leading producer of Salame S. Angelo PGI and is renowned and admired all over the world for its production of Sicilian salumi. All this is thanks also to the commitment of Michela and Gaetano Caputo, visionary entrepreneurs who, having inherited the ancient know-how and authentic Sicilian flavours of Nonno Tanu’s village butcher’s shop, are charting the bright future of the company.
Second Chairman of the Consortium
The witness passes from father to son. In 2024, Gaetano Caputo is appointed president of the Salame Sant’Angelo protection consortium, confirming the central role of the Caputo family in safeguarding and enhancing a unique gastronomic heritage.
NEBRODI TRADITION
Excellence in every slice
High-quality salumi produced only with 100%-Italian meat in the finest cuts and made using artisan methods and slow ageing. True delicacies of the territory with a unique and inimitable taste.
