The San Giacomo salami factory is a company in Cicala, a village at the foot of the Sila Piccola in the province of Catanzaro. The company specializes in the artisan production of Calabrian cured meats, sausages and other typical Calabrian products, processed with respect for simplicity and tradition, and it stands out for its strictly natural conservation methods. Salt and Calabrian chilli are used to give the typical taste to cured meats and enhance the preservation of the meat. In addition, the natural smoking with beech wood gives it a flavor that makes the production of San Giacomo unique. The maturing process takes place in the cool climate offered by the chestnut woods of the Sila, more than 800 meters above sea level.