For four generations, the Bava family has made traditional southern Italian Soppressata Calabrese that began in Calabria, Italy. Brought to America by their 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. Bava's legendary soppressata spread, their "Nduja calabrese", is blended with sun dried tomatoes, garlic and extra virgin olive oil for a silky-smooth texture. Their cervalatta calabrese is Bava's newest member to their family which blends a little sweet to balance their spice.