Quality handcrafted product

Weight: about 320g
Price: 27,30 € / kg

Our cured meats are the result of craftsmanship and may undergo slight variations in excess or shortage of weight.

100% Calabrian product

1 available

7.37

White soppressata 270 g

Soppressata is one of the best known and most appreciated typical Calabrian cured meats.
It is obtained from the leanest parts of ham and pork tenderloin, carefully selected and prepared: they are coarsely chopped and mixed with a mix of powdered black pepper (slightly chopped and whole) and salt.
As soon as the dough is ready it is bagged and tied by hand, left to dry for about 3 days and then placed under a press to make it acquire the characteristic flattened shape and then continue the seasoning at controlled temperature and humidity for about 45 days.

Ingredients: Pork, Salt, Natural Flavors, Dextrose, Sucrose, Antioxidant: E301, Preservative: E252.
GLUTEN FREE. WITHOUT MILK DERIVATIVES.

Choice of Meat


Our cured meats are produced from the best pork, selected from certified farms. The pigs used for cured meats are not the same ones we use for retail sale in butchers, but they are heavier.

Preparation


For the soppressata, the noblest cuts of pork are chosen, i.e. ham and tenderloin, which are then coarsely minced, mixed with black peppercorns and broken into pieces, salt and natural flavourings. Stuffed in straight natural casings rigorously tied by hand; particularity of this product is that it is put under weight to make it precisely pressed.

Aging


It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way. The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. In seasoning the soppressata remains for about 30 – 45 days.

Product Features

Peculiarities and scents


The white soppressata is one of the queens of our preparations. The most delicate of the three versions of soppressata that we prepare, rather lean, very fragrant thanks to the grains and chopped black pepper that are used to flavor it. Before tasting it, we advise you to remove it from the vacuum and leave it to oxygenate at room temperature for a couple of hours, so that all the aromas and flavors can be fully savored.

Food container


Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.

 APPEARANCE AND COLOR


Slightly flattened shape, pink slice interspersed with bits of soft, white fat and black peppercorns.

TASTE AND FLAVOUR


Delicate flavor that explodes the moment you chew the grain of black pepper: a pleasure in every bite.

HOW TO TASTE IT


The white soppressata is excellent tasted on its own, cut into not too thin slices and accompanied by other excellent cured meats for an inviting aperitif or appetizer, perhaps accompanied by our excellent wine. A peasant recipe, on the other hand, requires it to be soaked for a few hours and then ground and mixed with the mixture for meatballs. A gem of times gone by, incredibly tasty.

Choice of meat


Our cured meats are produced from the best pork, selected from certified farms. The pigs used for cured meats are not the same ones we use for retail sale in butchers, but they are heavier.

Preparation


For the soppressata, the noblest cuts of pork are chosen, i.e. ham and tenderloin, which are then coarsely minced, mixed with black peppercorns and broken into pieces, salt and natural flavourings. Stuffed in straight natural casings rigorously tied by hand; particularity of this product is that it is put under weight to make it precisely pressed.

Aging


It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way. The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. In seasoning the soppressata remains for about 30 – 45 days.

Product Features

Peculiarities and scents


The white soppressata is one of the queens of our preparations. The most delicate of the three versions of soppressata that we prepare, rather lean, very fragrant thanks to the grains and chopped black pepper that are used to flavor it. Before tasting it, we advise you to remove it from the vacuum and leave it to oxygenate at room temperature for a couple of hours, so that all the aromas and flavors can be fully savored.

Food container


Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.

Appearance and color


Slightly flattened shape, pink slice interspersed with bits of soft, white fat and black peppercorns.

Taste and flavor


Delicate flavor that explodes the moment you chew the grain of black pepper: a pleasure in every bite.

How to taste it


The white soppressata is excellent tasted on its own, cut into not too thin slices and accompanied by other excellent cured meats for an inviting aperitif or appetizer, perhaps accompanied by our excellent wine. A peasant recipe, on the other hand, requires it to be soaked for a few hours and then ground and mixed with the mixture for meatballs. A gem of times gone by, incredibly tasty.

White soppressata 270 g 7.37

1 available

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