Soppressata Artigianale Cosentina Seasoned 350g La Calabrese

€7.30

The pork chunks, black pepper, grains fennel, salt and chilli, through the skilful processing with traditional methods handed down through generations, give life to this delicacy.

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Soppressata: one of the best known and most appreciated cured meats in Italy and in the world.

It is the pork cut into chunks, to which black pepper, fennel (grains), salt and chilli are added, through the skilful processing with traditional methods handed down through generations, to give life to this delicacy. It is prepared by taking the best parts of the pork thigh, chopped and free of nerves and stuffing them into natural casing, coming from the large intestine, well washed with water, wine and lemon and soaked.

Once filled, the casing is pierced with a pin and tied by hand. Everything is then left to dry naturally. After about two weeks, a linen sheet is placed on the floor and the soppressata are placed on it, close to each other, about 1 centimeter apart. The soppressate are then covered with another linen sheet, on which a board with weights placed on top is placed to obtain the classic and unmistakable pressed shape that gives its name to the salami itself.

After about a week the pressing is interrupted and the sausages are left to dry. In about two weeks of drying, the trick is often used to light a brazier with orange peel nearby to give the product a light and aromatic smoke.

The product for sale on our shop, still produced today with artisanal methods, guarantees the total absence of gluten and milk derivatives.

Product sold in packs of about 350g, with a tolerance of 15%.

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