The origins of the sausage tradition in Calabria dates back probably to the Greek colonies of the Ionian coast and to the fasts of the Magna Grecia. Historical documentation describe the production of meat since the 17th century. In this era the first historical references are found in the work 'Della Calabria Illustrata', where the uses of the specific production techniques are described. In recent years the production of sausages in Calabria can be read from the statistics, published following census of the era of Giochino Murat, dating back to the first decades of the 19th century. In these documents the use of herbs and aromas deriving from local plants are evidenced. Among the famous witnesses of the salumi calabrese is Giacomo Casanova. In his memoirs he narrates of when he was invited to dinner by the Bishop Francescantonio Cavalcanti during one of his visits to this region. Here he taste the sausages and thought they were the best he had ever tasted.

At this time, the law requires no special marks and/or seals to guarantee the authenticity of the product.