Sopressata are perfect as an hors d'oeuvre, or for the antipasto board, sliced thin with good bread, mustard or a mostarda, and a few of your favorite Italian cheeses.

Hot Sopressata Pairings: Pork, Sea Salt, Sugar, Spices, Paprika, Natural Flavorings, Lactic Acid Starter Culture, Collagen Casing. Residents of southern Italy are bel At Volpi Foods, we’re passionate about producing delicious, natural, exceptionally high-quality foods. We take great pride in our products and pack and ship them to you with care so that they arrive fresh at your door to your satisfaction! There are many regional varieties of Sopressata in Italy such as Sopressata di Calabria, a Sopressata which has been granted Protected Designation of Origin (PDO) status. Make a meat plate for the ages – pair with traditional sharp Italian cheeses, or snack on with those soft and creamy big-flavored domestic farmstead cheeses.

Like salami, they are salted, then air dried to preserve them. Sopressata is an Italian dry cured pork salami. Terms of Service | Wholesale. In fact, in recent years Sopressata has become a popular alternative to pepperoni as a pizza topping in the US. Sopressata is an Italian dry cured pork salami. Mon—Thurs: 9am—7pm EST Any way you slice it, this salami is a necessary addition to your next cheese and meat plate. This status offers name protection and legally regulates Sopressata’s production, requiring that it be manufactured within the Calabria region, and made with pork from locally raised pigs, according to traditional methods.
Suggested Hot Sopressata Pairings: Fresh or aged goat cheese, crackers with seeds, with a glass of wheat beer or a dry Rose. We apologize for the inconvenience but due to the Corona Virus Pandemic, we are unable to ship any products at this current time.

In addition to red pepper flakes, Sopressata may be seasoned with such spices as garlic, fennel, oregano and basil, which creates a flavor reminiscent of pepperoni. Unlike traditional salami, Sopressata is a much coarser grind, often mixed with red pepper flakes. 3.8/5 (4 Reviews) Hot Sopressata Pairings: Pork, Sea Salt, Sugar, Spices, Paprika, Natural Flavorings, Lactic Acid Starter Culture, Collagen Casing. Pork has been preserved since ancient times when the Greeks colonized areas of Southern Italy, particularly the Calabria region. amet, eleifend ut fringilla ipsum in ultricies commodo id, elementum ut. This is your new Sunday supper staple. We are working hard to obtain as much as possible and will be sure to update you as product becomes available again. Serve our Hot Soppressata with an … All Rights Reserved | They are hung to dry between three and twelve weeks, during which time they lose nearly 30% of their weight. Flavors in Sopressata vary, as some are sweet, while others are salty or spicy. How do, There are few things better than a good breakfast, Soup for dessert? Nine months of curing also gives the meat ample time to develop the rich and robust flavors of pork. Sopressata is typically pressed with a weight during the drying process which gives it its distinct flattened shape. Residents of southern Italy are believed to have taught Roman soldiers how to prepare this preserved form of pork. Definitely, yes. Romans wrote of "minced meat, preserved in pork guts", and of using salt and pepper to aid in preservation. There are two types of sopressata, a cured dry sausage typical to the regions of Lucania, Apulia and Calabria, and an uncured type coming from the region of Tuscany and Liguria. In Tuscany, on the other hand, soppressata is a large, uncured sausage: The unusable parts of the pig are cooked down into a flavorful mixture, then stuffed into a sausage casing. Our braciol, All cured and ready for your dinner table.

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