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The Calabrian Soppressata Pork Salami is a particularly tasty south italian salami, typical of Calabria, produced with the best cuts of pork, selected from the shoulder, bacon and jowl with the addition of lard to give softness and taste. The obtained mixture of meat is seasoned with spices, chili and fresh pepper and subsequently compacted (Compacted = Soppressata) inside a lemon and salt treated casings. Excellent and tasty as an appetizer, in combination with full-bodied red wines. Vacuum packed.
Processing phases: Slaughter in authorized slaughter, maturation in cool or refrigerate and cutting, salting and spicing, drying and bagging in traditional fresh local. Bagged by hand in natural pork casing. Drying in traditional fresh local. Curing in a temperature controlled cell. Picchettatura consisting in punching bagging.